Name: Leek and pea soup with creme fraiche
Yield: 4
Ingredients: 2 tbsp olive oil; 20g unsalted butter; 3 leeks finely sliced; 4 shallots finely sliced; 2 garlic cloves, peeled and finely sliced; 2 sticks celery, finely sliced; 2 bay leaves; Salt and white pepper; 800g frozen peas; 1 litre water; 4 heaped tsp crème fraîche, to serve

In winter I love making soup. I find hugging a warm bowl of soup and eating it with toast a simple pleasure that makes winter bearable.

The natural sweetness of the peas makes this soup feel sweet and indulgent. The recipe comes from Ottolenghi’s book Simple and this soup really couldn’t be any simpler to make. Of all the soups that I’ve been making this winter, this has become my favourite.

Leek and pea soup with creme fraiche

Author Ottolenghi

Yield 4

Ingredients

2 tbsp olive oil
20g unsalted butter
3 leeks finely sliced
4 shallots finely sliced
2 garlic cloves, peeled and finely sliced
2 sticks celery, finely sliced
2 bay leaves
Salt and white pepper
800g frozen peas
1 litre water
4 heaped tsp crème fraîche, to serve

Instructions

In a large pan melt together the butter and the oil
Gently fry the shallots, garlic, celery and bay leaves with some salt and pepper on a low heat for 20mins - stirring every now and then
Ottolenghi stresses not to rush this part because it helps the flavour to develop.
Add the peas and the water and bring to a gentle boil
Cook for 5mins
Remove from the heat and discard the bay leaves
Use a blender to process the soup
Serve with a dollop of creme fraiche
Ottolenghi suggests serving this soup with some basil oil and passing the soup through a fine sieve, - but I don’t think that either is necessary.