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- Heat the butter in a large frying pan over a medium-low heat and cook the leeks and onion for 5-10 minutes until soft.
- Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for five minutes until the peas are tender.
- Remove from the heat and stir in the mint, salt and pepper. Purée the soup with a hand blender, or in batches in a blender.
- Return to a low heat. Stir through the crème fraîche. Top with croutons, Feta, chives and extra peas to serve.
Per serving: 260kcals, 11.4g fat (6.7g saturated), 31.3g carbs, 10.2g sugars, 10.1g protein, 9.7g fibre, 2.142g sodium
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