Leek, Green Pea And Potato Soup

Recipe Ingredients

1 lb	454g / 16oz	Leeks, white part only - quartered lengthwise
		Sliced crosswise and washed well
2		Potatoes - (12 oz ea) - peeled, quartered,
		And sliced thin
4 tablespoons	60ml	Unsalted butter
5 cups	1185ml	Chicken broth
2 cups	474ml	Frozen green peas
2 tablespoons	30ml	Minced fresh parsley - plus
		Parsley leaves for garnish
2 tablespoons	30ml	Chopped fresh mint leaves
		= (or a pinch of dried, crumbled)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan cook the leeks and the potato in the butter over moderately-low heat, stirring occasionally, until the vegetables are softened and add the broth. Bring the liquid to a boil and simmer the mixture, covered, for 10 to 15 minutes, or until the potato is very soft.

Stir in the peas, the parsley, and the mint, season the soup with salt and pepper to taste, and simmer it for 5 minutes.

In a blender or food processor puree the soup until it is smooth and divide it between 4 heated bowls. Garnish with parsley.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9474) - from the TV FOOD - NETWORK

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