angeldelight
27-03-2008, 08:50 PM
1 tablespoon vegetable oil
1 medium leek
1 medium stick celery
225g potato, diced
1 litre vegetable stock
280g frozen petits pois
Some grated cheddar to sprinkle on top when served
Heat the oil in a large saucepan. Add the leek and fry over a medium
heat for 5 minutes until softened. Add the celery and potato and cook
for a further 5 minutes.
Pour the stock over the vegetables and bring to the boil. Cover,
reduce the heat and simmer the soup for 15 minutes. Add the petits pois
and cook for a further 5 minutes until the potato is tender.
Using a hand-blender or food processor, blend the soup until smooth.
Reheat if necessary before serving and top with grated cheddar cheese.
1 medium leek
1 medium stick celery
225g potato, diced
1 litre vegetable stock
280g frozen petits pois
Some grated cheddar to sprinkle on top when served
Heat the oil in a large saucepan. Add the leek and fry over a medium
heat for 5 minutes until softened. Add the celery and potato and cook
for a further 5 minutes.
Pour the stock over the vegetables and bring to the boil. Cover,
reduce the heat and simmer the soup for 15 minutes. Add the petits pois
and cook for a further 5 minutes until the potato is tender.
Using a hand-blender or food processor, blend the soup until smooth.
Reheat if necessary before serving and top with grated cheddar cheese.