Pea, mint and creme fraiche soup

1.Melt 50g butter in a large saucepan on high. Saute 1 trimmed, washed leek and 2 garlic Cloves for 4-5 minutes until softened. Add 2 peeled and chopped potatoes, 4 cups stock and 2 cups water. Bring to the boil.

2.Reduce heat to medium and simmer, covered, for 20 minutes until potatoes are very tender. Stir in 2 cups frozen peas and 1/2 cup mint leaves. Simmer for a further 4-5 minutes.

3.Remove from heat and stir in 1/4 cup Creme fraiche. Using a hand blender or food processor, process until smooth. Season to taste. Reheat and serve topped with extra creme fraiche, rocket leaves and shaved parmesan. Accompany with lemon wedges.