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1 clove Garlic, crushed
1 large Shallot, chopped
1 lb English Peas, shelled
1½ cup Leeks, white and light green parts cleaned and chopped
2 Tbsp Unsalted Butter
3 cups good quality Vegetable Stock
Pepper
Salt
½ cup Cilantro, chopped
In a large saucepan over medium-low heat, melt the butter. Add the leeks, shallot and garlic and cook for 5-10 minutes, or until the leeks are tender.
Add the vegetable stock and bring to a boil. Add fresh peas and cook for 5 minutes, until tender. Stir in cilantro. Remove from heat and transfer to a blender; pulse until very smooth (You may need to work in batches). Season with salt and pepper. Divide between two bowls, drizzle with cream, if desired, and garnish with more cilantro.
