4 tablespoons butter
2/3 cup very thinly sliced leeks
3.5 cups frozen peas
1 and a three fourth cups finely diced boiled potato
2 quarts good quality vegetable broth
1 tablespoon shredded fresh mint plus a few sprigs for garnish
salt and pepper
1. Melt the butter in a pan. Add the leeks and saute slowly for 3 to 4 minutes. Add the peas and potato and toss together
2. Add the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Season to taste.
3. Puree half the soup in a blender until very smooth. Return to the pan with the remaining soup. Mix well, then add the mint and heat through.
4. Spoon some soup into each of 4 warmed bowls and garnish with mint sprigs.
Subscribe to:
Post Comments (Atom)
Comments (0)
Post a Comment