Leek, Potato And Pea Soup - cooking recipe

Ingredients

3 tbsp butter
1/2 None leek, finely sliced
1 clove garlic, minced
4 None medium potatoes, peeled, diced
3 cups chicken or vegetable stock
2.5 oz frozen minted peas, thawed
1 cup heavy cream
5 None fresh mint leaves, plus extra for garnish
None None wasabi peas, for garnish

Preparation

In a medium saucepan, melt butter over low heat. Sweat leek and garlic for 4-5 mins, until soft and fragrant. Add potatoes and stock. Cover and simmer for 15-20 mins, until potatoes are soft. Add peas and cook for 2 mins. Remove from heat and add cream and mint. Puree with a stick blender or food processor until smooth and bright green. Season to taste.
Distribute between serving glasses or soup bowls. Garnish with a few mint leaves and chopped wasabi peas.