Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 2tablespoons olive oil
- 2tablespoons mint leaves (to garnish)
- 1 lemon, rind curls (to garnish)
- 375grams leeks, slit and well washed then thinly sliced
- 375grams fresh shelled or frozen peas
- 1 bunch mint
- 3 2/3 cup chicken stock
- 150grams full-fat mascarpone cheese
- 1 lemon, grated rind
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1120kJ / 268Cal
1120 Kilojoules or 268 Calories
13% of daily energy intake*
Protein
6.2grams
Fat
18.2grams
Carbs
19.2grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a saucepan, add the leeks, toss in the oil then cover and fry gently for 10 minutes, stirring occasionally, until softened but not coloured. Mix in the peas and cook briefly.
Step 2 of 3
Pour the stock into the pan, add a little salt and pepper then bring to the boil. Cover and simmer gently for 10 minutes.
Step 3 of 3
Ladle half the soup into a blender or food processor, add all the mint and blend until smooth. Pour the purée back into the saucepan. Mix the mascarpone with half of the lemon rind, reserving the rest for a garnish. Spoon half the mixture into the soup, then reheat, stirring until the mascarpone has melted. Taste and adjust the seasoning if needed. Ladle the soup into bowls, top with spoonfuls of the remaining mascarpone and a sprinkling of the remaining lemon rind. Garnish with mint leaves and lemon rind curls, if liked.
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