Minted Leek and Pea Soup

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Minted Leek and Pea Soup with Braised LettuceEnjoy 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: 

  1. Lightly sweat prepared leeks, lettuce and mint with the melted butter and oil until softened.
  2. 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
  3. Blend until smooth with the quark. Return to the pan and warm until just warmed through but do not allow to boil.
  4. Serve garnished with mint and leek.

Recipe from British-Leeks.co.uk

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