(can be vegan) The flavour of fresh garden peas conjures up long summer days and sunshine. If you are unable to obtain fresh peas or find shelling them too much trouble, then use frozen ones instead. Ingredients · 25g/loz butter or vegan margarine* · 1 onion, finely chopped · 225g/8oz leeks, finely shredded and washed, keeping as much of the green as possible · 225g/8oz potatoes, peeled and cut into small chunks · 1.2 litres/2 pints light vegetable stock (or use vegan bouillon powder)* · 225g/8oz fresh or frozen peas (weight without pods) · 1 small bunch of mint, chopped · Salt and freshly ground black pepper · Single cream or soya cream * · Mint sprigs, to garnish Croûtons: · 2 slices white bread · 2 tablespoons olive oil · 1 tablespoon chopped mint
1 Melt the butter or vegan margerine in a saucepan and gently fry the onion until soft. Add the leaks and cook for a further five minutes. 2 Add the potatoes and stock, bring to the boil, then simmer, covered, for about 20 minutes. Add the peas and mint and simmer for five minutes. 3 Allow the soup to cool, then liquidize in a blender or food processor until very smooth. Return to a clean saucepan, reheat gently and season to taste with salt and pepper. 4 Serve the soup garnished with a swirl of single cream or soya cream *, a mint sprig and croûtons. 5 For the croûtons: mix the mint and the olive oil together and season. Brush the bread on both sides with the oil and bake in a preheated oven at 200C/400F/Gas Mark 6 for 10~15 minutes, until crisp. Remove the crusts and cut into cubes Recipe courtesy of Harper Collins - Vegetarian Food for Friends Recipes from www.vegsoc.org