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Kitchen Notebook

June 13, 2018

Spring Pea Soup

25 Mins

Serves 2

  • 1 lb English Peas, shelled
  • ½ cup Cilantro, chopped
  • 1½ cup Leeks, white and light green parts cleaned and chopped
  • 1 large Shallot, chopped
  • 1 clove Garlic, crushed
  • 2 Tbsp Unsalted Butter
  • 3 cups good quality Vegetable Stock
  • ½ cup Cilantro, chopped
  • Salt and Pepper

In a large saucepan over medium-low heat, melt the butter. Add the leeks, shallot and garlic and cook for 5-10 minutes, or until the leeks are tender.

Add the vegetable stock and bring to a boil. Add fresh peas and cook for 5 minutes, until tender. Stir in cilantro. Remove from heat and transfer to a blender; pulse until very smooth (You may need to work in batches). Season with salt and pepper. Divide between two bowls, drizzle with cream, if desired, and garnish with more cilantro.

25 Mins english peas Leeks Lunch Spring Veg vegan Vegetarian

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25 Mins english peas Leeks Lunch Spring Veg vegan Vegetarian

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