Name: Leek and pea soup with crème fraîche
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 4 tbsp olive oil; 330 g leeks pale green & white parts only, washed & finely sliced; 3 cup frozen peas plus extra to garnish; 2 garlic cloves minced; 1.2 l vegetable stock; 2 tbsp fresh parsley chopped; 1 tbsp fresh mint chopped; 4 tbsp crème fraîche; 1 cup broccoli florets; 1 lemon zest only; 1 cup baby spinach; salt and black pepper; pea shoots optional, to garnish

Recipe Disclaimer

Tap for method

Ingredients (13)

4 tbsp	olive oil
330 g	leeks — pale green & white parts only, washed & finely sliced
3 cup	frozen peas — plus extra to garnish
2	garlic cloves — minced
1.2 l	vegetable stock
2 tbsp	fresh parsley — chopped
1 tbsp	fresh mint — chopped
4 tbsp	crème fraîche
1 cup	broccoli florets
1	lemon — zest only
1 cup	baby spinach
	salt and black pepper
	pea shoots — optional, to garnish

Tap for ingredients

Method:

Heat the olive oil in a medium saucepan over a medium heat, add the leeks, a few pinches of salt and cook covered until the leeks are soft and cook down to half their volume, about 10 minutes.

Add the garlic and cook until fragrant for 3 minutes, add the vegetable stock and the broccoli and simmer for 10 minutes. Turn off the heat.

Add the spinach and peas and leave to cook for 3 minutes, add the herbs (reserving some for garnish) and the crème fraîche and mix well.

Blitz the soup with a hand-blender until smooth, season well with salt, pepper and lemon zest.

To serve

Ladle the soup into warmed bowls and garnish with the reserved peas, herbs and a drizzle of oil.

Recipe by Adrè King from Adrè’s Kitchen, follow along on Instagram for more.