Preparation time: 40 minutes
200 g Brussels sprouts, outside leaves removed, chopped in half
150 g green beans, chopped (fresh or frozen)
150 g peas (fresh or frozen)
One large leek, cut whites & greens separated
1 large onion, finely chopped
2-3 cloves garlic, peeled and finely chopped
30 g butter
1 liter vegetable stock (preferably homemade)
1 tsb. Lemon juice
3 tbsp. double cream
A spring of fresh thyme
Melt the butter in a pre-heated saucepan. Add the garlic and onion and cook on medium heat until soft.
Add the green parts of the leeks, Brussels sprouts and green beans and top with the hot stock. Cook on medium heat for 10 minutes and add the peas, lemon juice and spring of fresh thyme.
Cook for another 10 minutes and remove from heat. Take out the thyme and add give it a good blitz with a hand blender. Add the double cream, stir well and leave aside for few minutes.
In a frying pan, sauté the white parts of the leeks for five minutes, using some butter or stock, just until soft. Add it to every soup you are serving and serve immediately.