• 1 kg Leek (225 g sliced leek)

  • 2 tablespoons Olive Oil or butter

  • Salt & Pepper

  • 60 g trimmed fresh leaves

  • 110 g cooked peas

  • 60 g shredded Lettuces

  • 1 Splash Milk or cream

  • Lemon to taste


  • 1.

    Trim and slice the leeks, rinse well, and drain.

  • 2.

    Heat the oil in a large soup pot and sauté the leeks with salt and pepper until soft, about 10 minutes.

  • 3.

    Add about 3 cups/750 ml water, slap the lid back on, and cook until are tender, about 15 minutes.

  • 4.

    Add the spinach, peas and lettuce and let wilt into the liquid.

  • 5.

    Purée with an immersion blender.

  • 6.

    Press through a food mill into a clean saucepan.

  • 7.

    Reheat, boiling down the soup a bit if it is too watery, or adding water if it is too thick.

  • 8.

    Stir in the cream or milk, to desired consistency.

  • 9.

    Serve with chopped fresh mint and a squirt of lemon juice to taste.

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