Pea & Leek Soup with Chilli Jam & Goat's Cheese Dippers

Method

1. Melt the butter in a large pot over medium heat.
2. Add the chopped leeks and cook until soft, about 5 minutes.
3. Add the peas and vegetable stock, bring to a boil, then simmer for 20 minutes.
4. Blend the soup until smooth using a hand blender or in batches in a blender.
5. Season with salt and pepper to taste.
6. For the dippers, spread chilli jam on slices of bread and top with goat's cheese.
7. Grill the dippers until the cheese is melted and golden.
8. Serve the soup hot with the chilli jam goat's cheese dippers on the side.