RECIPE: Minted Leek and Pea Soup with Braised Lettuce
Prepared and ready to serve in minutes, this delicious creamy soup can be eaten warm or served cold depending upon the season.
Serves 4. Prep 10 minutes; cook 20 minutes.
Ingredients: 575g medium leeks, trimmed and finely chopped; 2 little gem lettuce hearts, roughly chopped; 15g butter; 1 x 5ml tsp light and mild olive oil; 1litre vegetable stock; 250g frozen peas; light sprinkling sea salt and ground black pepper; 230g Quark (virtually fat free soft cheese). To garnish, a sprig of mink and leek twist.
Preparation: Lightly sweat prepared leeks, lettuce and mint with the melted butter and oil until softened. Add the vegetable stock and bring to a gentle simmer for five minutes. Add the peas and seasoning and cook for a further five minutes. Season to taste. Blend until smooth with the quark. Return to the pan and warm until just warmed through, but do not allow to boil. Serve garnished with mint and leek.
