Leek and pea soup with crème fraîche

Adré's Kitchen
4 servings Prep: 15 mins, Cooking: 20 mins
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The soup can easily be made a few days before you want to serve it, perfect for meal prepping for a busy week ahead.

By Independent Contributor July 27 2021
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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
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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.

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