Leek and fresh pea soup

Recipe from: 5/19/1993 12:00:00 AM
Ingredients 9
Servings 12
Time

Ingredients

  • 12
    large leeks, white parts only, cut crossways
  • 500
    g
    frozen peas
  • 80
    g
    butter
  • 8
    large potatoes, thinly sliced
  • 10
    ml
    salt
  • 3
    Litres
    rich chicken broth or stock
  • 500
    ml
    cream
  • 12
    fresh mint leaves
  • white pepper to taste
 

Method

 
Sauté leeks and peas in butter for 10 minutes, add potatoes, salt and broth. Simmer until potatoes and peas are tender, about 30 minutes. Purée mixture, strain to remove any lumps. Add cream, mint and pepper. Check seasoning, chill well and serve with a few extra mint leaves scattered over. TOTAL KILOJOULE COUNT: 14 770 kJ (3 530 Cal). A portion: 1 239 kJ (295 Cal).
 

Read more on: soup
 

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