frozen peas
leek
fresh mint
rapeseed oil cold pressed
salt and pepper
toasted bread
lemon
radish
watercress
Ingredients for 4 persons:
3 tbsp. rapeseed oil cold pressed
1 leek, trimmed and sliced
450g frozen peas
handful of mint leaves
salt and pepper
Garnish:
4 slices of bread, toasted
fresh lemon juice
4 radishes, sliced
watercress
Preparation:
Heat rapeseed oil in a stockpot. Add well-washed and sliced leeks, cook, stirring occasionally, until softened 4 to 6 minutes. Add the mint leaves, stirring about 20 seconds. Stir in the peas. Add a liter of water, bring to a lively simmer, reduce the heat and cook for about 10 minutes until all is very tender.
Puree the soup in a blender until smooth and if you prefer it perfectly soft, push it through a fine sieve using the back of a spoon. Season with salt and pepper.
Toast a few slices of bread and drizzle with lemon juice. Top with thinly sliced radish slices, some salt and watercress. Serve with the soup.
Wine pairing: Maurer Winery, Szeremi Szerelem 2017. Sweet peas and fresh mint pair very well with the blossomy nose and freshness of this natural dry white wine.
