Written By: Waypoint Culinary Team
Yield: 4 servings
2 Tbsp Unsalted Butter
2 each Leek, white and light parts only, well rinsed and coarsely chopped
2 each Shallots, peeled and coarsely chopped
8 oz. Fresh Spring Peas blanched till tender and shocked in Ice water. (Pat dry) or 5 oz. of Frozen Peas
8 oz Yukon Gold Potatoes, peeled and diced
3 cups Vegetable stock or store bought broth
1 1/2 cup Heavy Cream …1 cup for soup ½ cup lightly (soft whip) whipped for garnish
2 Tbsp Sour Cream
2 Sprigs Fresh mint
to taste Kosher Salt and Pepper
1 Tbsp Unsalted Butter
Dash Worcestershire Sauce
pinch Cayenne pepper
few drops Lemon juice
1 Tbsp Fresh Chervil or Chives leaves to garnish
In a medium sauce pan heat the butter, add shallots and sauté until translucent, then add leeks peas and potatoes. Cook for 10 minutes constantly stirring.
Add the vegetable broth little by little, constantly whisking.
Cook soup over low heat for approximate 15 minute. Season the soup while it is simmering.
Add Mint and let steep until soup is tepid (10 minutes)
Then transfer to food processor or blender, slowly add ½ cup of the cream and Sour cream.
Blend soup carefully until very smooth.
Pour into glass bowl, whisk in the remaining butter, and above named additional seasonings. Adjust seasoning, and refrigerate until well chilled.
Divide soup into four bowls and garnish with a dollop of the whipped cream and a sprig of the chervil or chive.
If soup is too thick, adjust with more vegetable stock and or cream. Texture should be very velvety, silky and smooth