Kimberly Parsons Chilled Pea Soup recipe can be served warm or chilled. It is a wonderful spring or summer starter.
40 g butter
2 large leeks, cleaned & thinly chopped
450 g potatoes, peeled & diced
Sea salt & freshly cracked black pepper
1 litre stock
650 g garden peas
250 ml double cream
1 small bunch fresh mint, chopped
- Melt the butter in a large heavy-based saucepan. Add leeks and potatoes and gently cook over a medium heat until the leeks and potatoes become soft.
- Add the stock and simmer until the potatoes are soft. Add the peas and simmer again until the peas are cooked through.
- Remove from the heat and add the double cream and chopped mint. Using a hand blender, liquidise until smooth.
- If serving chilled, refrigerate overnight. Otherwise, serve warm with a sprinkling of freshly chopped mint on top.