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15g unsalted butter
2 leeks, thinly sliced
300g frozen garden peas
400ml fresh vegetable stock
150ml whole milk
½-1 tsp lemon juice
1. Melt the butter in a large saucepan. Add the leeks, cover and cook for 10 minutes, until soft but still bright green.
2. Tip the peas, stock and milk into the pan, bring to the boil and simmer for 1 minute, then remove from the heat. Purée with a hand-blender or in a blender until smooth, then add the lemon juice to taste; season. Divide between 2 bowls.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.