Green pea soup
225g potatoes (2 medium potatoes), peeled and diced
150g leeks, trimmed and sliced
1 apple, peeled, cored and cut into cubes
900ml vegetable stock from 1 cube
225g frozen peas
60ml cream or sour cream
¼ tsp ground pepper
Chopped fresh chives to garnish
Melt the butter in large saucepan. Add the potatoes, leeks and apple and cook for about 5 minutes or until just tender.
Add the vegetable stock and peas and bring to the boil. Reduce the heat and simmer for about 20 minutesor until the vegetables are well cooked.
Pulse in a food processor or blender until smooth.
Add crem or sour cream, whisk to combine. Season with pepper.
Garnish with fresh or dry chives.