TO DRINK: Dombeya Chardonnay 2008, opulent and well structured with a mineral finish.
Chilled pea and leek soup
- 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.