from Hamlyn ‘All Colour Cookbook’, Sara Lewis 03.03.16
Ingredients 2 tablespoons olive oil 375g (12oz) leeks, slit and well washed then thinly sliced 375g (12oz) fresh shelled or frozen peas Small bunch mint 900 ml (1 1/2 pints) vegetable or chicken stock 150g (5oz) full fat mascarpone cheese Grated rind of 1 small lemon Salt & pepper
Method Heat the oil in a saucepan, add the leeks, toss, cover and fry gently for 10 minutes, stirring occasionally, until softened but not coloured.. Mix in the peas and cook briefly. Pour the stock into the pan, add a little salt and pepper and bring to the boil. Cover and simmer gently for 10 minutes. Ladle half the soup into a blender or food processor, add all the mint and blend until smooth. Pour the puree 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, tip with spoonsful of the remaining mascarpone and a sprinkling of the remaining lemon rind. Garnish with mint leaves and lemon curls, if liked.