Ingredients
Green pea soup
1 tablespoon olive oil
1 small (200g) leek, thinly sliced
1 clove garlic, crushed
2 large (600g) potatoes, coarsely chopped
3 cup (360g) frozen peas
3 cup (750ml) water
2 cup (500ml) vegetable stock
Mint pistou
2 cup loosely packed fresh mint leaves
1/4 cup (20g) finely grated parmesan cheese
1 tablespoon lemon juice
1 clove garlic, quartered
1/4 cup (60ml) olive oil
Method
1. Heat oil in a large pan; cook leek and garlic, until soft.
2. Add potato, peas, water and stock; bring to the boil. Simmer, covered, about 10 minutes, or until potato is tender. Cool 15 minutes.
3. Meanwhile, to make mint pistou, blend or process ingredients until smooth.
4. Blend or process soup, in batches, until smooth. Return soup to pan; stir until hot.
5. Serve bowls of soup topped with mint pistou.
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