Green Pea Soup



1 large leek trimmed & thinly sliced

750ml of chicken or vegetable stock

(10g) of Butter  

600g of garden peas cooked & drained

3 Tbsp (45ml) Double Cream

Pinch of sugar

salt and freshly ground black pepper

4 tbsp of whipping cream to serve

Copyright © Allesley Park Walled Garden. All rights reserved.

Method:


1. Melt the butter in a large saucepan. Add the leek, cover and cook over a low heat for 5 minutes.  Add 3 tbsp water and cook gently for 10 more minutes.


2. Pour the stock over the leeks, stir, then cover and continue to cook gently for 10 minutes.


3, Put aside a few peas for garnish, then tip the rest into the pan.  Add the sugar and heat for 5 minutes, without boiling, allow to cool slightly, then tip into a blender or food processor and purée until smooth. Season to taste. Return to the pan and reheat gently.


4. Garnish each serving with a swirl of cream and a few of the reserved peas.