LEEK, POTATO, PEA AND WATERCRESS SOUP
PREP TIME: 25 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 6 – 8
INGREDIENTS
2 tablespoons olive oil
2 large leeks, white parts thinly sliced
2 cloves garlic, crushed
1 stick celery, finely diced
1 large carrot, peeled and finely diced
1 kg Spud Lite potatoes, peeled and diced
1 ½ litres chicken or vegetable stock
410g tin evaporated milk
½ cup parmesan, finely grated
1 teaspoon finely grated lemon zest
¼ cup (60ml) lemon juice
2 cups frozen peas
1 bunch watercress
½ cup chopped mint
½ cup parsley leaves
salt flakes and freshly ground black pepper
METHOD
1. Heat olive oil in a large saucepan over a low heat. Add leeks, garlic, celery and carrot, stirring to combine. Cover and cook for 10 minutes or until leek is tender.
2. Increase heat to medium, add potato and stock and bring to the boil. Cover and cook for 25 minutes or until potato is tender.
3. Remove from heat and add milk, parmesan, zest, juice, peas, watercress, mint, parsley, salt and pepper. Using a stick blender, puree until mixture is smooth. Check seasoning and adjust accordingly.
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