Pea and Leek Soup

Trim the leeks removing the coarse green leaves and cut into thinnish slices. Melt a little butter in a saucepan and soften the leeks over a low light for ten minutes or so.

Meanwhile pod the peas. Add to the softened leeks, barely cover with water and simmer for about 30 minutes adding a little more water if required  Picture  .

Remove four or five tablespoonfuls of the leek/pea mixture and put to one side. Put the remainder of the mixture and a tablespoonful of chopped fresh mint through a coarse blade of a mouli legume ( Picture  ) to produce a chunky soup base  Picture  .

Serve the soup, stirring in a tablespoonful of single cream to each bowl, garnish with a mint leaf and serve  Zoom  .