This light and creamy summery soup tastes delicious hot or cold.
Ready in 45 minutes, plus cooling.
1 leek, trimmed and chopped
1 potato, peeled and diced
1 litre vegetable stock
400g fresh podded peas
Few fresh mint leaves
Few fresh dill sprigs, plus extra to garnish
Pinch of sugar
100ml double cream
Salt and freshly ground black pepper
Melt the butter in a large deep pan. Add the leek and potato and cook over a medium heat for 10 minutes until beginning to soften.
Pour in the stock and bring to the boil, then simmer for 10-15 minutes until the potato is tender. Add nearly all the peas (reserve a few for garnish), mint, dill and sugar and simmer for a further 4-5 minutes.
Cool the soup for 10 minutes then puree until almost smooth with a stick blender or in batches in a food processor.
Return the pureed mixture to the pan and heat through gently. Stir in the cream and simmer for 2-3 minutes. Season to taste with salt and freshly ground black pepper.
Ladle into four warmed bowls and serve garnished with the reserved peas and dill sprigs.
To serve cold, leave the soup to cool then chill in the fridge for 2-3 hours before serving. Top with a dollop of crème fraiche and serve with crusty bread, if liked.
Frozen or Fresh: If fresh peas are unavailable use the same quantity of frozen peas instead.