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
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
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.