Pea soup

1. Melt the butter in a large saucepan. Add the leek, cover and cook over a low heat for 5 minutes. Add 3 tbsp. water and cook gently for 10 more minutes.
2. Pour the stock over the leeks, stir, and then cover and continue to cook gently for 10 minutes.
3. Put aside a few peas for garnish, then tip the rest into the pan. Add the sugar and heat for 5 minutes, without boiling; allow cooling slightly, and then tipping into a blender or food processor and purée until smooth. Season to taste. Return to the pan and reheat gently.
4. Garnish each serving with a swirl of cream and a few of the reserved peas.
5. Serving suggestion, add ham.

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