• TO DRINK: Dombeya Chardonnay 2008, opulent and well structured with a mineral finish.

    Chilled pea and leek soup

    Serves: 4
    Cooking Time: 30 mins plus extra for chilling


    • 8 leeks
    • 45ml (3 tbsp) olive oil, plus extra to serve
    • 500g frozen peas
    • salt and freshly ground black pepper, to taste
    • 800ml good-quality chicken stock
    • 1 lemon, to serve



    In a large pot, sauté the leeks in the oil until soft, about 5 minutes. Add the peas and season well.


    Pour in the stock and simmer until the peas are tender, about 20 minutes.


    Purée the soup with a stick blender to your preferred consistency. Adjust the seasoning and refrigerate until chilled.


    Serve in chilled bowls with a good drizzle of olive oil and a squeeze of lemon juice.