PEA, MINT & CREME FRAICHE SOUP
Prep 15 mins | Cook 30 mins | Serves 4-6
50 g butter 1 leek, trimmed, washed, sliced 2 garlic cloves, crushed 2 potatoes, peeled, chopped 4 cups chicken stock 2 cups water 2 cups frozen peas ½ cup mint leaves ¼ cup creme fraiche, plus extra to serve Rocket leaves, lemon wedges, to serve 1. In a large saucepan, melt butter on medium. Saute leek and garlic, 5 to 6 mins, until softened.
2. Add potatoes, stock and water. Boil. Reduce heat to medium and simmer, covered, 15 to 20 mins, until potatoes are tender.
3. Stir in peas and mint leaves. Simmer a further 2 mins. Remove from heat and stir in creme fraiche. Using a hand blender or food processor, process…
