Pea soup with goat cheese

Rinse leek and cut into thin rings. Peel onion and chop. Melt butter in a pot, sauté leeks and onion until soft, add peas, add broth and bring to a boil. Reduce heat slightly and simmer over low heat for 10-15 minutes until everything is tender.

Cut cress and mix in a bowl with chives and parsley. Add herbs and goat cheese to the pot and puree with an immersion blender. Pour soup through a fine sieve back into a pot, puree again and season with salt and pepper.