English Pea and Mint Soup

Ingredients

• 1 tablespoon olive oil
• 1 small leek (cleaned well and chopped)
• 1 small gold potato (peeled and chopped)
• 1/4 teaspoon salt
• 1 1/4 cups (283 grams) fresh green peas shelled (or frozen if peas are not in season)
• 5 large mint leaves (chopped)
• 3 cups (1 1/2 pints) low sodium vegetable stock/broth
• 2 tablespoons sour cream (optional)

Instructions

1. 1

   To a large soup pan add the olive oil and heat over medium low heat. Add the leeks and cook until they start to soften, about 6 minutes. Add the potato and salt, stir.

2. 2

   Add the stock and bring to a simmer, cook for 3 minutes until the potatoes start to soften.

3. 3

   Add the peas and mint. Simmer for an additional 2-3 minutes until the peas are tender..

4. 4

   Using an immersion blender, blend the soup until smooth. Or transfer to a blender in small batches and blend until smooth.

5. 5

   Garnish with sour cream.