Use organic frozen peas to make this beautiful bright-green soup; it’s cheaper and just as good as using fresh English peas.
Adding them to the pot at the end of the cooking time preserves their sweet flavour and vivid green colour. It is lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of crème fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.
2 tablespoons of salted butter
1 large leek, trimmed, washed and sliced
1 large potato, peeled and cut into small pieces
800mls of fresh chicken stock (most supermarkets sell this in tubs now)
2 pounds of organic frozen peas
1 heaped teaspoon of sea salt
A good grinding of black pepper
Melt the butter in a medium sized saucepan over medium heat.
Add the leeks and cook, stirring regularly, until soft but not coloured, about 10 minutes should be enough.
Add the potatoes and chicken stock to the saucepan and cook until the potatoes are tender, about 20 minutes.
Add the peas and season with the salt and pepper. When the peas are heated through, about 1 minute, remove the saucepan from the heat.
Working in batches, puree the soup in a blender. For a smoother texture, pass it through a sieve into a bowl, discarding the solids. Taste the soup and adjust the seasoning.
Return the soup to the saucepan and warm it over a low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold garnished with hebs of your choice and a dollop of cream.