Serves 2

• 1 lb English Peas, shelled
• ½ cup Cilantro, chopped
• 1½ cup Leeks, white and light green parts cleaned and chopped
• 1 large Shallot, chopped
• 1 clove Garlic, crushed
• 2 Tbsp Unsalted Butter
• 3 cups good quality Vegetable Stock
• ½ cup Cilantro, chopped
• Salt and Pepper

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.