Ingredients
4-5 tbsp butter
2 None leeks, sliced
7 oz frozen peas
3 cups vegetable stock
1 None ham steak (about 4 oz), cut into cubes
1/2 cup heavy cream
1 pinch sugar
None None chopped parsley for garnish
Method
Sources
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
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Melt 3 tbsp of butter in a large saucepan and saute the leeks. Add half the peas and pour in the stock. Bring it to a boil and simmer for about 10 mins. Melt the rest of the butter in a large non-stick pan and cook the ham for 3-4 mins, until it's crispy. Stir the cream into the soup and puree it with a blender. Add the rest of the peas, bring the soup to a boil and simmer for about 3 mins. Add the sugar and season to taste. Add the ham and sprinkle with parsley to garnish. Serve with a baguette.