Sufra Dayma: Pea and Potato Soup By Moushira Abdel-Malek Ingredients: 3 medium potatoes (pealed and chopped coarsely) 1 cup peas (fresh or frozen) 1 small leek (thinly sliced) 2 celery stalks (trimmed and coarsely chopped) 2 cups chicken stock 1/2 cup cream 30 gms butter Salt + pepper + thyme Method: Melt butter in a large cooking pan. Add leek and celery. Stir until softened. Add potato and peas. Cover with hot water. Bring to the boil. Reduce heat, simmer until potato and peas are very well cooked. Strain reserving waters aside. Blend or process cooked vegetables in batches to smooth. Return to same pan over medium heat. Add stock gradually while stirring. If stock is not enough for required consistency, use some of reserved waters. Season to taste. Add cream. Stir until hot. Serve with croutons.
