Meals and Courses

Quick Pea and Leek Soup

cook 10 mins
  • 50 g (2 oz) butter
  • 2 banana shallots, finely chopped
  • 2 leeks, very thinly sliced
  • 1 tablespoon chopped mixed herbs, such as sage, thyme, chives and parsley
  • 100 ml (3½ fl oz) crème fraîche
  • 1 litre (1¾ pints) good-quality boiling vegetable stock
  • 350 g (11½ oz) frozen petit pois
  • salt and pepper
  • Melt the butter in a large saucepan over a medium heat, then add the shallots and leeks and cook for 5–6 minutes, until softened.
  • Meanwhile, stir the chopped herbs into the crème fraîche and set aside.
  • Add the vegetable stock and petit pois to the leeks and simmer for 2–3 minutes, until the peas are just tender.
  • Season to taste, then ladle into bowls and serve immediately with a dollop of herby crème fraîche.
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