BABY PEA AND LEEK SOUP

IM GOING HOME TO CAPE TOWN TOMORROW, TRADING THE WARM AND BALMY CLIMATE OF DURBAN FOR THE COLD AND STORMY TEMPER OF CAPE TOWN. 
I FIGURED, IF IM GOING TO TAKE ON THE COLD, I MIGHT ASWEL DO IT WITH A DELICIOUS SOUP IN HAND. ENJOY!

INGREDIENTS

500g baby peas

2 small potatoes

5 medium leeks 

1 big onion

1 tablespoon olive oil

a knob of butter

2 cloves garlic crushed

850 ml chicken stock

METHOD

x Boil the potatoes until they are cooked, remove them from the heat and put them aside.

x Remove the outer skin of the leeks, give them a rinse and then chop them into approximately 

3cm thick chunks.

x Heat the butter and oil in a pot and add the onion, leeks and garlic cloves and sweat them untilthey become sweet and tender and the onions become translucent. Add the peas and potatoes and cook for about a minute add 2/3 of the stock and simmer for 10 minutes.

x when the simmering is done, blend the soup to the desired thickness and use the excess stock to adjust the consistency.