When event planner Glynis Hyslop entertains her maxim is ‘simple, unfussy and fresh’
- 2ml unsalted butter
- 250ml uncooked leeks, white part only, finely chopped
- 750ml vegetable stock
- 1kg uncooked fresh green peas, shelled
- ½ bunch mint leaves
- 2ml salt
- 2ml black pepper
- 125ml plain yoghurt
- zest of a lemon
- a few fresh pea tendrils (optional)
1. Coat a large heavy pot with cooking spray and set it over a medium-low heat. Melt the butter in the pot and add the leeks. Cook, stirring occasionally, until they’re transparent (about 7–10 minutes).
2. Stir in the stock, increase the heat to high and bring to the boil. Stir in the peas and cook until they are tender (about 3 minutes).
3. Remove the pan from the heat and stir in the mint, salt and pepper. Using a hand-held blender, purée the soup in the pot.
4. Transfer the soup to a container and chill until needed.
5. To serve: combine the yoghurt with the lemon zest and season to taste. Spoon the chilled soup into glasses, layer it with some of the yoghurt mixture and garnish with a fresh pea tendril.
COOK’S TIP: This soup is also delicious served warm. You can use frozen peas instead of fresh.
This recipe serves 6 people as a starter and 8-10 as a canapé