Enjoy warm or served cold depending upon the season, this delicious leek and pea soup is a great starter or light lunch.
Serves 4
Prep 10 minutes
Cook 20 mins
What You’ll Need:
- 575g Medium leeks, trimmed and finely chopped
- 2 Little gem lettuce hearts, roughly chopped
- 20 Mint leaves, roughly chopped
- 15g Butter
- 1x5ml tsp Light and mild olive oil
- 1L Vegetable stock
- 250g Frozen peas
- Light sprinkling Sea salt and ground black pepper
- 230g Quark (virtually fat free soft cheese)
- To Garnish Sprig of mint and leek twist
What To Do:
- Lightly sweat prepared leeks, lettuce and mint with the melted butter and oil until softened.
- Add the vegetable stock and bring to a gentle simmer for 5 minutes. Add the peas and seasoning and cook for a further 5 minutes. Season to taste
- Blend until smooth with the quark. Return to the pan and warm until just warmed through but do not allow to boil.
- Serve garnished with mint and leek.
Recipe from British-Leeks.co.uk