Add a knob of butter and melt into the risotto to give a silky texture. Just before serving, stir in the pea and leek puree and the parmesan cheese and warm through. Season with pepper.

Bring to a simmer over medium heat, then cook for 30 minutes. Prepare the leek puree: Remove the ginger and garlic from the reserved solids and set aside. Remove the leek greens and discard.

Saute leeks and onions in butter or margarine over medium heat until softened. Add potatoes, bay leaves and veggie stock. Simmer until potatoes are tender. Add milk, salt and pepper and heat gently to ...

Another crowd pleaser is potato and leek soup, which blends easily to a ... about 30 minutes. Puree the soup in batches with a blender or food processor or use an immersion blender right in ...