Serves : 4
Ingredients :
2 leeks, washed & finely chopped
4 streaky bacon rashers, chopped
40g butter
500g frozen peas
handful of fresh mint
1.2 ltr vegetable stock
150ml crème fraiche
Steps :
Sauté the leeks & bacon in the butter in a large saucepan for 6-8 mins. Add the peas, mint & vegetable stock. Season & simmer for 10-15 mins.
Transfer the soup to a food processor and blend until smooth and then transfer back to saucepan & reheat
When hot, remove from heat and stir in the crème fraiche
Serve, garnished (optional) with a dollop of crème fraiche, mint leaves & some extra crispy bacon, crumbled
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