INGREDIENTS:
15ml olive oil
15g butter
1 garlic clove finely chopped
100g onion chopped
50g leeks
250g frozen green peas
300ml vegetable stock
50ml cream
salt and pepper
Finely chopped herbs (parsley, curly parsley & mint) to make 1 tsp
Micro pea shouts to garnish
METHOD
- Heat oil and butter in a medium size sauce pot, add onion and leeks and fry over medium heat for 2 minutes, then add garlic and allow to cook for a further 3 minutes,
- Add peas, allow to soften before adding the vegetable stock. Once stock is added bring to the boil,
- Reduce heat and allow to simmer for 8 minutes,
- Add cream and blend until smooth and a velvet like consistency is achieved, season with salt & pepper
- Mix finely chopped herbs with cream and spoon over soup before serving,
- Garnish with pea shouts.
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