Chestnut, spinach & green pea soup | Chestnut Brae

Ingredients

• 2 tbls olive oil
• 1 leek, trimmed, halved lengthways, washed and sliced
• 2 garlic cloves, chopped
• 400g cooked and peeled chestnuts, roughly chopped
• 4 cups chicken stock *this soup thickens on standing – add extra stock if necessary.
• 100g baby spinach leaves
• 1½ cups frozen green peas
• Sour cream, to serve (Optional- remove for Dairy Free)