Spring Green Soup (serves 4)

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.

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