Ingredients

The following ingredients have 4 Servings
  • 1 large leek
  • 6 c vegetable stock
  • 1 lb green peas
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked sea salt (+ more to taste)
  • 4 eggs (-for poaching)
  • edible flowers (-for garnish ( optional))
  • 1 bunch chives
  • 3 tbsp extra virgin olive oil

Instruction

  • Slice the leek lengthwise then chop it up. Add the chopped leeks to a bowl of cold water and rinse in a few changes of water until all the grit is gone.
  • Place a medium size heavy bottom soup pot on medium flame. Add a lug of olive oil and sauté the cleaned leeks with a pinch of sea salt for about 40 minutes until completely wilted and they start to caramelize.
  • Add the vegetable stock to the pot and bring to a simmer. Add in the green peas and cook everything together for a few minutes until the peas are warmed through.
  • Using an immersion blender puree the leek soup to your liking. I go for a rustic hearty texture but you do as you please.
  • Season to your taste with the sea salt.
  • Meanwhile to make the chive oil, add the chives and 3 tablespoon of olive oil to a small food processor and puree until smooth. Season with a tiny pinch of sea salt.
  • Use half of the chive oil to stir in the soup and reserve the rest to drizzle over the top.
  • Laddle the leek soup into bowls and serve with a poached egg on top and a drizzle of the chive oil. Garnish with some edible flowers and a few flakes of coarse smoked sea salt.