Samphire, potato and pea soup - The Jewish Chronicle

Ingredients

• 6 tbsp olive oil
• 2 white onions, peeled and finely chopped
• 1 litre light chicken stock or water if making vegetarianvegan
• 2 sticks of celery, chopped finely
• 700g very fresh peas, shelled
• 2 or 3 large potatoes, peeled
• 2 smallish leeks, sliced thinly
• Two generous handfuls of samphire, thoroughly picked over and roughly chopped
• Juice of quarter of a lemon
• A tbsp of freshly chopped parsley