Leek, Potato, Pea and Parmesan Soup.

Well, it's the last week of term, and that means using up everything that's in my fridge and freezer. And that's what leads to soup...



Ingredients:

• 2 large leeks, rinsed and chopped.
• 1 and a half onions, chopped.
• 1 garlic clove, chopped.
• 3 small mashing potatoes, peeled and cut in to quarters.
• 2 and a half handfuls of finely grated parmesan, plus extra to serve.
• juice of half a lemon
• lots of freshly ground black pepper
• 500ml stock + extra water for making a soupy consistency.
• 200g frozen peas

Method:

• Fry the onion, garlic and leek all together in a deep pan for around 10 minutes until softened.
• Add the potatoes 
• Add the stock and some extra water and allow to boil for 20 minutes until the potatoes are cooked.
• Add the frozen peas within the last few minutes of cooking time.
• When everything is cooked, liquidize it in to a thick soup, and add water if desired until the correct consistency is reached. 
• Place the soup back on a low heat, and stir in the parmesan, lemon juice, and black pepper, taste and adjust seasoning if necessary.
• Serve with a sprinkling of parmesan on top and crusty buttered bread.