Pea and Leek Soup
This is a warming soup that is bursting with flavour and colour. It would make an elegant starter for a dinner party and is lovely for a light lunch
- 2 tbsp olive oil
- 375 g leeks
- 375 g peas fresh or frozen
- handful fresh mint
- 900 ml vegetable or chicken stock
- 150 g cream cheese
- salt and pepper
Wash the leeks and chop into small pieces.
Add the oil to the pan and gently cook the leeks for around ten minutes until they are soft.
Add the peas to the pan and stir well
Add the stock to the pan, season with salt and pepper and bring to the boil. Simmer for about ten minutes.
Add the soup to a food processor along with the mint and blend until nearly smooth. Pour back into the pan.
Add the cheese to the pan and warm until melted. Some can be kept to garnish the soup if desired