Fresh Pea Vichyssoise - cooking recipe

Ingredients

2 tbsp butter
2 cups sliced leeks
10 oz frozen baby peas
3 1/2 cups chicken broth
1 cup low-fat milk
2 cups instant potatoes

Preparation

Melt butter in a large saucepan over medium heat. Cook leeks and peas for 5 mins, or until leeks are tender. Add chicken broth and milk. Bring to a boil then reduce heat and simmer for 5 mins. Stir in potatoes. Cover and let stand for 3 mins.
Puree soup until smooth. Season. Serve warm or cold.