Leek and fresh pea soup

Name: Leek and fresh pea soup
Yield: 12 servings
Cuisine: Boil
Ingredients: 12.00 leeks large, white parts only, cut crossways; 500.00 g peas frozen; 80.00 g butter; 8.00 potatoes large, thinly sliced; 10.00 ml salt; 3.00 Litres broth rich chicken or stock; 500.00 ml cream; 12.00 fresh mint; white pepper to taste

12 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

12.00	leeks — large, white parts only, cut crossways
500.00 g	peas — frozen
80.00 g	butter
8.00	potatoes — large, thinly sliced
10.00 ml	salt
3.00 Litres	broth — rich chicken or stock
500.00 ml	cream
12.00	fresh mint
	white pepper — to taste

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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).