Leek and Green Pea Soup
 
1 pound leeks, white part only, quartered lengthwise, sliced crosswise 
and washed well
2 (12 -ounce) potatoes, peeled, quartered and sliced thin
4 tablespoons unsalted butter
5 cups chicken broth
2 cups frozen green peas
2 tablespoons fresh parsley, minced, plus parsley leaves for garnish
2 tablespoons fresh mint leaves, chopped, or a pinch of dried, crumbled 
Salt and pepper, to taste
In a large saucepan cook the leeks and the potato in the butter over 
moderately low heat, stirring occasionally, until the vegetables are 
softened and add the broth. Bring the liquid to a boil and simmer the 
mixture, covered, for 10 to 15 minutes, or until the potato is very 
soft. Stir in the peas, the parsley, and the mint, season the soup with 
salt and pepper to taste, and simmer it for 5 minutes. In a blender or 
food processor puree the soup until it is smooth and divide it between 4 
heated bowls. Garnish with parsley.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes