Prep
25 minCook
25 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 2 tablespoons olive oil 600 g/1 lb 5 oz shelled peas | |
| 3 potatoes, diced 2 leeks, trimmed and chopped | |
| 2 tablespoons natural yogurt 6 fresh mint leaves | |
| 4 thin bread slices, crusts removed, toasted juice of 1/2 lemon, strained salt |
| 1. | Heat the olive oilina saucepan, add thepeas, potatoes and leeks and cook for 1 minute. |
| 2. | Pour in 1 litre/ 1 3/4 pints water and cook for 20 minutes until the vegetables are tender. Reserve 1 tablespoon of the peas. |
| 3. | Transfer the rest of the mixture to a food processor and process to a purée, then return to the pan and reheat. |
| 4. | Add the reserved peas and season with salt to taste. Stir in the yogurt, add the mint leaves and pour into a soup tureen. |
| 5. | Serve with the slices of toast sprinkled with the lemon juice. |
Leave a Reply