Leek, Potato And Pea Soup

1. 1

   In a medium saucepan, melt butter over low heat. Sweat leek and garlic for 4-5 mins, until soft and fragrant. Add potatoes and stock. Cover and simmer for 15-20 mins, until potatoes are soft. Add peas and cook for 2 mins. Remove from heat and add cream and mint. Puree with a stick blender or food processor until smooth and bright green. Season to taste.

2. 2

   Distribute between serving glasses or soup bowls. Garnish with a few mint leaves and chopped wasabi peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.