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!