Easy pea soup
preparation time: 10 minutes
cooking time: 15 minutes
1 tbsp olive oil
1 onion, chopped
1 stick celery, chopped
1 leek, washed and sliced into rings
1 litre chicken or vegetable stock
600g fresh or frozen peas
2 tablespoons chopped mint, plus extra to serve
Heat the oil in a large saucepan over medium heat, add the onion, celery and leek and cook, stirring, for 5-7 minutes until the vegetables are soft, but not coloured. Add the stock, peas and mint and simmer for 15 minutes.
Remove from the heat. Purée the soup in batches (if needed), in a blender or with a stick blender until smooth. Season with salt and pepper. Return to the heat and serve hot, garnishised with a little extra mint.
The pea soup is good smooth or left a little more textured, if desired.