The perfect lunch solution for cold winter days.
(6 votes)
Cook: 55 Mins
Serves: 4
Price: 85p per serving
Nutritional Information
Each 408g serving contains
Energy
1024kj
245kcal
1024kj
245kcal
12%
Fat
16g
16g
Med
23%
23%
Saturates
10g
10g
High
51%
51%
Sugars
4.4g
4.4g
Low
5%
5%
Salt
1g
1g
Low
17%
17%
of your reference intake.
Typical energy values per 100g:
251kj/60kcal
Typical energy values per 100g:
251kj/60kcal
Ingredients
50g butter
350g leeks, trimmed and sliced
200g potatoes (peeled weight), sliced
800ml hot vegetable stock
2 sprigs of mint
200g frozen peas
100ml single cream
Method
1
Melt the butter in a large pan. Add the leeks and potatoes and turn them in the butter so that they're well coated. Cover and cook over a very low heat for 10 minutes, stirring occasionally.
2
Add the stock, cover and simmer for 10 minutes.
3
Add the mint and peas and bring back to the boil. Cover and simmer for 10 minutes. Leave to cool slightly for about 15 minutes, then purée with a hand blender or in a food processor.
4
Return to the pan, stir in the cream and reheat. Serve with croutons.