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Helen’s leek, potato & pea soup
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Total Time: 30 minutes
Ingredients:
200 g frozen peas
2 large leeks (300g)
1 large potato (400g)
1½ tablespoons olive oil
1teaspoonbouillon powder optional
a few sprigs of fresh flat-leaf parsley
400 ml milk
Instructions:
Prepare the leek by washing, trimming, and cutting it into 1cm rounds. Dice the potatoes after scrubbing them clean. Heat oil in a large pan over medium heat, add the leek and potatoes, and sauté for about 5 minutes until they start to soften. Sprinkle in the bouillon powder and pour in 400ml water. Reduce the heat to low and simmer for 10 minutes until the vegetables are tender. Finely chop the parsley, including the stalks. Add the milk, parsley, and peas to the pan, and simmer for another 5 minutes until heated through. Decide to sieve, blend, mash, or serve the soup as it is. Enjoy!