With their mild onion flavor, leeks make the perfect addition to spring dishes, because they don’t overpower the delicate flavor of tender young vegetables. Leeks are grown in sandy soil, so be sure to clean them thoroughly to remove any residual grit. Split them lengthwise, then run them under cold water for the best results.
- 2 teaspoons butter
- 4 leeks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 2 cups fresh English peas
- Flaky sea salt and pepper, to taste
- Juice of 1 lemon
- ½ cup half-and-half
- Heavy cream and microgreens, to garnish
- Fresh baguette, to serve
Melt butter in a Dutch oven over medium heat. Add leeks and garlic to pan; cook, stirring often, until softened and fragrant, about 5 minutes. Add broth and water; increase heat and bring to a boil. Add peas and a dash of salt; cover and cook 5 minutes. Transfer vegetable mixture to a high-powered blender. Remove center piece from lid, and cover opening with a kitchen towel. Blend until smooth. Add lemon juice and half-and-half; blend to combine. Taste, and add salt as desired.
Refrigerate the soup for 30 minutes, or serve immediately. To serve, drizzle soup with cream; sprinkle with microgreens, salt and pepper. Serve with torn baguette.
Recipe and photo provided by Edible Charleston. Subscribe to Edible Charleston’s newsletter.