Leek, pea and potato soup

Name: Leek, pea and potato soup
Total time: 1800 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 4 medium potaotes; 2 large leeks; Olive oil; 3 sprigs if thyme; 2 1/2 litres chicken stock from 2 stock cubes; 100 g feta; 1/2 tsp dried mint; 1/2 preserved lemon finely chopped; 3 tbsp pine nuts, toasted; 250 g frozen peas

Clare Knivett @Knivett

Bristol

I often find that the finishing touches to a recipe make all the difference. In this case salty, creamy feta with dried mint and preserved lemon takes this soup to the next level

Clare Knivett @Knivett

Bristol

I often find that the finishing touches to a recipe make all the difference. In this case salty, creamy feta with dried mint and preserved lemon takes this soup to the next level

Saved

Ingredients

30 mins

4-6 servings

4medium potaotes
2large leeks
Olive oil
3 sprigsif thyme
2 1/2 litreschicken stock from 2 stock cubes
100 gfeta
1/2 tspdried mint
1/2preserved lemon finely chopped
3 tbsppine nuts, toasted
250 gfrozen peas

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Steps

30 mins

1

Peel the potatoes and cut into bite sized pieces. Chop the leek and add to a large pan with a drizzle of oil and thyme sprigs.
2

Cook the leeks on a medium heat until softened and sweet. Season and stir occasionally
3

Add the potatoes and the stock and cook over a medium-high heat for 20 minutes or until the potatoes are very soft
4

Add the peas for the last 3-4 minutes
5

Blitz until smooth. In a separate bowl Crumble the feta, stir through the mint and lemon. Top the soup with the feta and toasted pine nuts and a drizzle of olive oil

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Cooksnaps

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Clare Knivett @Knivett

on December 12, 2022 13:34

Bristol

A passionate cook who loves to make and share food with others for any occasion. Interested in cooking with the seasons and learning about world food.