About this recipe:With its vibrant taste and colour, this healthy soup offers a refreshing light winter lunch or supper.
1 large leek, trimmed and thinly sliced
750ml chicken or vegetable stock
2 x 300g cans garden peas, drained
pinch of sugar
salt and freshly ground black pepper
4 tbsp whipping cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:30min › Ready in:35min
Melt the butter in a large saucepan. Add the leek, cover and cook over a low heat for 5 minutes. Add 3 tbsp water and cook gently for 10 more minutes.
Pour the stock over the leeks, stir, then cover and continue to cook gently for 10 minutes.
Put aside a few peas for garnish, then tip the rest into the pan. Add the sugar and heat for 5 minutes, without boiling, allow to cool slightly, then tip into a blender or food processor and purée until smooth. Season to taste. Return to the pan and reheat gently.
Garnish each serving with a swirl of cream and a few of the reserved peas.
*If liked, serve the soup with some crisp toast croûtons, some diced lean ham or some crisply fried, smoked bacon lardons. *You can also make this soup using about 450g frozen peas. Minted peas give an especially good flavour.