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  • 1 Tbsp butter or olive oil

  • 1 1/2 cups chopped leeks (white and light green part only)

  • 2 cups peeled and diced Yukon Gold potato

  • splashdry vermouth

  • 8 cups (2 litres) chicken or vegetable stock

  • 3 cups fresh frozen green peas

  • 2 sprigs each fresh thyme, mint and tarragon

  • salt & pepper

  • sour cream or crème fraiche, for garnish


  • 1.

    In a large pot, heat butter or oil over medium heat. Add leeks and sweat, stirring often, until soft, about 6 minutes. Add potato, vermouth and chicken stock and bring up to a simmer. Cook until potatoes are tender, about 15 minutes. Add peas and sprigs of herb (tie them with a string to keep them together). Bring just up to a simmer, remove herbs and purée soup until smooth. Strain for a smoother soup (optional) then season to taste and serve immediately garnished with sour cream or crème fraiche.

  • 2.

    Alternatively, this soup is lovely served chilled topped with baby shrimp, crab or chopped avocado.

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