Chilled pea, leek and potato soup
This dish serves 6 in small bowls (2 ladles each) but it will stay good in the fridge for 4 days and freezes well too.
In a large pan on a medium heat, melt some butter and olive oil and throw in the onions and leeks, stir them well and let them simmer gently for about five minutes until they begin to turn soft, then add the potatoes, chives and oregano, stir well and turn the heat down to very low. Place the lid on and let the whole lot sweat for about 8 minutes, or until the potatoes are wonderfully soft. Season well with salt and pepper.
Add the peas and stir well then pour in the stock and milk and place the lid back on and let the dish gently plop away for about 10-12 minutes, then take the pan off the heat and let the whole lot cool down to room temperature.
Blitz till gloriously smooth, then refrigerate for at least two hours or until properly cold. Serve with diced cucumber, or as I’ve done, with blanched green beans.
Eat and of course, enjoy!
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
