Potato, leek, carrot and pea puree

Ingredients:
* 25 g (1 oz) unsalted butter
* 60 g (2 1/2 oz oz) washed and sliced leeks
* 175 g (6 oz) potatoes, peeled and diced
* 1 medium carrot, peeled and sliced
* 500 ml (10 fl oz) unsalted chicken stock or vegetable stock
* 50 g (2 oz) frozen peas

Melt the butter in a saucepan and saute the leek for 3 to 4 minutes.Add the potatoes and carrots and pour over the chicken stock. Bring to the boil, then reduce the heat, cover and cook for 10 minutes.Add the frozen peas and continue to cook until the vegetables are tender (about 6 minutes). Puree in a food processor.

Serves: 4 portions