Pea Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 None leek, quartered lengthwise, thinly sliced
2 cups chicken stock
18 oz frozen peas, thawed
1/3 cup fresh mint leaves
1/3 cup fresh parsley leaves
1 1/2 oz shaved Parmesan cheese
None None toasted pita triangles, to serve

Preparation

Heat oil in a large saucepan over low heat. Cook onion and leek, covered, for 10 mins, stirring. Increase heat to high and add stock and 2 cups water. Bring to a boil then reduce heat and simmer for 10 mins.
Puree 1/2 of the thawed peas in a blender then add to soup along with remaining whole peas. Season to taste. Simmer for 2 mins, until heated through.
Ladle soup into bowls. Top with fresh herbs and Parmesan. Grind black pepper over top and serve with toasted pita triangles.