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Recipe

Leek, potato and pea soup

A simple combination of ingredients makes this a light and refreshing soup that looks stunning.

Apr 27, 2014 12:53am
  • 45 mins cooking
  • Serves 4
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Leek Potato Soup

Ingredients

Leek, potato and pea soup
  • 40 gram butter
  • 1/2 leek, finely sliced
  • 1 clove garlic, crushed
  • 4 medium potatoes, peeled and diced
  • 3 cup chicken stock
  • 1 1/2 cup minted peas
  • 1 cup cream
  • 4.5 mint leaves, plus extra, to garnish
  • wasabi peas, to garnish

Method

Leek, potato and pea soup
  • 1
    In a medium saucepan, heat the butter and sweat the leek and garlic over a low heat for 4-5 minutes until soft and fragrant but not coloured.
  • 2
    Add the potato and stock. Cover and simmer for 15-20 minutes until potato is soft. Add peas and allow to cook for 2 minutes. Remove from heat, add cream and mint, then blend with a stick blender or food processor until smooth and bright green. Season to taste.
  • 3
    Reheat gently, if required, before serving. Top glasses or soup bowls with a few mint leaves and chopped wasabi peas just before serving.

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