Minted Pea And Crème Fraîche Soup

• 3 tbsp butter
• 1 None leek, trimmed, washed, sliced
• 2 cloves garlic
• 2 None potatoes, peeled and chopped
• 4 cups vegetable stock
• 1 2/3 cups frozen peas
• 4-5 sprigs mint, roughly chopped
• 1/4 cup creme fraiche, plus extra, to serve
• None None Arugula, to serve
• None None Parmesan, shaved, to serve
• None None Lemon wedges, to serve

1. Melt butter in large saucepan on high. Saute leek and garlic for 4-5 mins until softened, then add potatoes, stock and 2 cups water. Bring to a boil, then reduce heat to medium and simmer, covered, for 20 mins until potatoes are very tender. Stir in peas and mint and simmer 4-5 mins.
2. Remove from heat and stir in creme fraiche. Using a hand blender or food processor, process until smooth. Season to taste and reheat. Serve topped with extra creme fraiche, arugula and shaved Parmesan, with lemon wedges on the side.

butter, garlic, potatoes, vegetable stock, frozen peas, mint, crueme fraueeche, arugula, parmesan, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/28561 (may not work)