Leeks, Potatoes, Carrots…and Peas! March 21, 2009
Claire has not been a big fan of peas. I’m not sure I blame her. It took a long time for me to open up to the wonderful world of sweet peas and, even then, I like them best when mixed with other veg. (Try sauteing some shallots and mushrooms in butter and then add peas and corn and you have a sweet veg medley.) So I decided to give peas another go with the help of some other veg that I know she likes: potatoes and carrots.
I started out with some leeks, which I find to be a beautiful veg: the way the green fades into white.
So, everything gets a good chop and then into the pot it goes with a little chicken stock.After about 10 minutes you add some peas (I used frozen – and, yes, you can refreeze them).
Simmer for another 5-6 minutes and it’s ready for the food pro.
It’s hard to tell from this picture, but this puree was delicious – like a potato velvet soup. I ate the remainder for lunch!