Recipe Details
Title Pea & Leek Soup
Author Teresa Dupay
Portions 4
Created 29th April 2020 16:43 pm
Last Updated 29th April 2020 16:48 pm
Weight (Per Portion)

One portion of this dish weighs approximately 397.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive1 Tablespoon
Leeks, raw2 Unit
Garlic2 Clove
Stock, vegetable, bouillon, liquid, Marigold900 Millilitre
Peas, frozen, raw250 Gram
Thyme, fresh1 Teaspoon
Lettuce, average, raw1 Small
Mint, fresh1 Tablespoon
Peppercorns, black1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 130
Protein 14.26%
Other Carbohydrate 3.18%
Sugar 8.26%
Fat Saturated 4.87%
Fat Unsaturated 9.03%
Fiber 29.45%
Sodium 2.26%
Salt 2.99%
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Recipe Method

1. Heat the oil in a saucepan, add the washed and sliced leeks, chopped thyme and chopped garlic. Cook over a gently heat until soft.

2. Add the stock and bring to the boil. Add the frozen peas and washed chopped lettuce and simmer until the peas are tender. Approximately 10 to 15 minutes. 

3. Stir in the mint, then liquidise with a hand blender until smooth.

4 Season with black pepper optional. 

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