Sweet Baby Pea and Potato Soup

Ingredients

• 45g (3 tablespoons) butter or 3 tablespoons olive oil
• 1 leek washed thoroughly and sliced
• 3 cloves garlic crushed
• 1 cup diced potato
• ½ teaspoon ground white pepper or to taste
• 4 cups frozen sweet baby peas (Petit pois sucrés)
• 4-5 cups vegetable or chicken stock (broth)
• 240ml (1 cup) 35% (whipping) cream
• Salt to taste
• Fresh Chives or a dollop of yoghurt to garnish

Instructions

1. Heat the butter or olive oil in pot over medium heat. Add the leek, garlic, diced potato and pepper cook gently for 8 minutes, stirring from time to time.
2. Add four cups stock (broth) and simmer about ten minutes until potatoes are tender. Add the sweet baby peas and bring back to the boil and simmer another 5 minutes.
3. Using a stick blender or blender, puree the soup in two batches until smooth. Blend in the cream. Season with salt and adjust the pepper to taste.
4. You can serve the soup hot or cold. If serving cold, chill in the fridge for at least 2 hours. Garnish with yoghurt.

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