Spring Green Soup (serves 4)
Think asparagus, fresh peas, if possible, and leeks cooked in veg. broth/stock and pureed. Soup can be eaten hot or chilled. Looks lovely served in a white soup dish (I wish, mine are in storage!).
1 tbsp. extra virgin olive oil
2 x large leeks – thinly sliced
1 x bunch of asparagus – cut into chunks
1 cup peas
3 cups veg. broth/stock
Heat tbsp. of olive oil in a skillet and season with salt and freshly ground black pepper. When sizzling add leeks and cook for a few minutes.
Add asparagus, peas and stock.
Bring to boil then simmer for 15 minutes.
Puree in food processor.