Recipe by the Waypoint Culinary Team
Photography by ALEXIS KIKOEN
A cool and tasty, traditional British soup as served for the Queen of England.
- 2 tablespoons unsalted butter
- 2 leeks, white and light parts only, well rinsed and coarsely chopped
- 2 shallots, peeled and coarsely chopped
- 8 ounces fresh spring peas blanched till tender and shocked in Ice water. (Pat dry) or 5 ounces of Frouncesen peas
- 8 ounces Yukon Gold potatoes, peeled and diced
- 3 cups vegetable stock or store bought broth
- 1 1/2 cup heavy cream (1 cup for soup, 1/2 cup lightly [soft whip] whipped for garnish)
- 2 tablespoons sour cream
- 2 sprigs fresh mint
- Kosher salt and pepper to taste
- 1 tablespoon unsalted butter
- Dash Worcestershire sauce
- A pinch cayenne pepper
- A few drops Lemon juice
- 1 tablespoon 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 minutes. Season the soup while it is simmering.
- Add mint and let steep until soup is tepid (10 minutes)
- Transfer to a 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 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