Method

• 1.
  Heat 2 tbs oil in a large saucepan over medium heat. Add leek and garlic. Stiruntil well coated in oil. Season with salt flakes, then cook, covered but stirring occasionally, for 10 minutes, or until softened. Add the stock and potato, increase heat to high and bring to the boil. Reduce heat to medium and cook, covered, for 20 minutes, or until potato is soft.
• 2.
  Meanwhile, heat 2 tbs oil in a large frypan over high heat. Add onion and season. Cook, stirring occasionally, for 5 minutes, or until softened. Reduce heat to medium. Add thyme and sugar and cook for another 10 minutes, stirring more often as onion starts to caramelise, to stop it sticking and burning on the base. Once onion is caramelised, transfer mixture to a small bowl and cover to keep warm.
• 3.
  Wipe pan clean and heat remaining 1 tbs oil in frypan over high heat. Cook sausages, turning occasionally, for 6-8 minutes, until well browned and cooked. Set aside. When cool enough to handle, thinly slice sausages.
• 4.
  Using a stick blender, whiz soup until smooth. Add cream and check seasoning.
• 5.
  To serve, ladle soup into bowls. Top with sliced sausage and scatter with caramelised onion and a spoonful of peas. Season with freshly ground black pepper and sprinkle with parsley.