- Total time 40 minutes
- Portion size 8 servings
Ingredients
Method
In large pot, melt butter over medium heat. Add leek and cook until tender, stirring often, about 5 minutes.
Add broth and potatoes. Bring to boil; season with salt and pepper. Cook until potatoes are tender, about 10 minutes.
Add peas and watercress; cook for 2 minutes. Stir in mint and chives. Remove pot from heat; let soup cool slightly. Purée soup with immersion blender until smooth. Add cream; season with salt and pepper.
Serve soup hot with dollop of crème fraîche, drizzle of olive oil and sprinkle of pepper. Garnish with mint leaves, chives and pea shoots.
Nutritional facts PER SERVING: about
- Calories 225
- Total fat 8 g
- Saturated fat 4 g
- Cholesterol 25 mg
- Sodium 275 mg
- Total carbohydrate 29 g
- Fibre 4 g
- Sugars 6 g
- Protein 9 g
