Spring Leek & Pea Soup

A vibrant, velvety soup of leeks and sweet spring peas, finished with fresh mint. Light but filling, and deeply flavourful with very little effort.

Instructions

1. Prep the leeks: Trim, halve lengthways, wash thoroughly to remove grit, and slice into 1 cm rounds.
2. Sweat the leeks: Melt a knob of butter in a large saucepan over medium-low heat. Add the leeks with a pinch of salt and cook gently for 8–10 minutes until soft and silky.
3. Add the broth and bring to a gentle boil. Add the peas and cook for 4–5 minutes until tender.
4. Add the mint: Strip the leaves from the stalks and add to the pan. Remove from heat immediately.
5. Blend until smooth. Season generously with salt and white pepper.
6. Serve with a swirl of crème fraîche, fresh mint leaves, and warm crusty bread.