Ingredients:
Frozen green peas - 500g
Leeks - 1 pc.
Potatoes - 2 pcs.
Vegetable broth - 1.5 litres
Cream (20%) - 200 ml
Mint - 10-15 leaves
Salt, pepper - to taste
Olive oil - 2 tbsp. l.
Preparation:
Preparation of vegetables: Cut leeks into thin rings, peel and dice potatoes.
Frying the onions: In a saucepan, heat the olive oil and fry the leeks until soft.
Adding the potatoes and stock: Add the potatoes, pour in the vegetable stock and bring to the boil. Cook until potatoes are cooked through (about 15 minutes).
Add the peas: Add the green peas and simmer for a further 5 minutes.
Pureeing: Use an immersion blender to chop the soup to a smooth paste.
Add the mint and cream: Add the cream and finely chopped mint leaves and stir.
Seasoning: Season with salt and pepper to taste. Serve hot.