Minted Leek and Pea Soup with Braised Lettuce

    June 27, 2016

    • Yields: 4


    75 g /11⁄4lb medium leeks, trimmed and finely chopped


    2 Little gem lettuce hearts, roughly chopped

    20 Mint leaves, roughly chopped

    15 g / ½ oz butter

    1 tsp Light and mild olive oil

    1 liter / 1 1/4 pts vegetable stock

    250 g /9oz frozen peas

    Light sprinkling sea salt and ground black pepper

    230 /8oz Quark (virtually fat free soft cheese)

    Garnish sprig of mint and leek twist


    1Lightly sweat prepared leeks, lettuce and mint with the melted butter and oil until softened.

    2Add the vegetable stock and bring to a gentle simmer for 5 minutes.

    3Add the peas and seasoning and cook for a further 5 minutes.

    4Season to taste.

    5Blend until smooth with the quark.

    6Return to the pan and warm until just warmed through but do not allow to boil.

    7Serve garnished with mint and leek.


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