1tbsp vegetable or corn oil
1 leek (both green and white parts), washed and roughly chopped
1.2 litres vegetable stock
Salt and freshly ground black pepper
450g freshly podded peas (or frozen ones will do)
10-12 lovage leaves (or celery leaves)
Heat the oil in a pan and gently cook the leek for 3-4 minutes, stirring occasionally until soft. Add the stock, season and simmer gently for 10-12 minutes.
Tip in the peas and simmer for another 5 minutes or until tender (frozen peas will only need a couple of minutes once they come back to a simmer). Add the lovage and immediately take off the heat.
Whiz the mixture in a blender until smooth, then taste. Adjust the seasoning and blend in some more lovage if you think the soup needs it. Pass through a sieve if you wish (some blenders do a better job than others). Serve hot or cold.Reuse content