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Leek, Green Pea And Potato Soup Recipe

by Global Cookbook

Ingredients

1 lb leeks, white part only quartered lengthwise sliced crosswise and washed well 2 x potatoes - (12 ounce ea) peeled, quartered, and sliced thin 4 Tbsp. unsalted butter 5 c. chicken broth

2 c. frzn green peas 2 Tbsp. chopped fresh parsley plus parsley leaves for garnish 2 Tbsp. minced fresh mint leaves (or possibly a healthy pinch of dry, crumbled) Salt to taste Freshly-grnd black pepper to taste

Directions

1. In a large saucepan cook the leeks and the potato in the butter over moderately-low heat, stirring occasionally, till the vegetables are softened and add in the broth. Bring the liquid to a boil and simmer the mix, covered, for 10 to 15 min, or possibly till the potato is very soft.
2. Stir in the peas, the parsley, and the mint, season the soup with salt and pepper to taste, and simmer it for 5 min.
3. In a blender or possibly food processor puree the soup till it is smooth and divide it between 4 heated bowls. Garnish with parsley.
4. This recipe yields 4 servings.

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