Ingredients:

  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 large Leek, white and light green parts only, thinly sliced
  • 2 cloves Garlic, finely minced
  • 1 medium Russet Potato, peeled and diced
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 1 tsp Sea Salt
  • 1/2 tsp White Pepper
  • 1 cup Asparagus Tips, cut into 1-inch segments
  • 1 cup Frozen Peas
  • 2 cups Baby Spinach, tightly packed
  • 1/2 cup Fresh Mint, roughly chopped
  • 1/4 cup Fresh Parsley (Flat-leaf), roughly chopped
  • Zest of 1 medium Lemon
  • 1/4 cup Crème Fraîche or Sour Cream (Optional, for swirling)

Instructions:

  1. Prep Aromatics: Ensure the leek is spotless—slice it vertically, fan the layers, and rinse thoroughly under cold water to remove any hidden grit.
  2. Sweat the Leeks: Heat butter and olive oil in the stockpot over medium-low heat. Add the sliced leeks and a pinch of salt. Cook gently for 5–7 minutes, stirring occasionally, until tender and translucent but not browned.
  3. Add Garlic and Potato: Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced potato, stock, 1 teaspoon of salt, and pepper.
  4. Simmer: Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes, or until the potato chunks are fork-tender.
  5. Cook Asparagus: Add the asparagus segments to the simmering soup. Cook for exactly 3 minutes.
  6. Wilt Spinach and Peas: Stir in the frozen peas and the baby spinach. Cook for just 1–2 minutes, until the spinach has wilted completely and the peas are bright green and heated through. Stop cooking immediately to preserve that vibrant colour.
  7. Partial Blend (Crucial for Texture): Remove the pot from the heat. Carefully blend the soup using an immersion blender until roughly half of the mixture is smooth, leaving plenty of chunky texture.
  8. Combine and Season: Stir the smooth mixture back into the main pot. Stir well.
  9. Finish with Herbs and Citrus: Stir in the fresh mint, parsley, and lemon zest. Taste and adjust seasoning (salt, pepper, and perhaps a tiny squeeze of fresh lemon juice).
  10. Serve: Ladle the hot soup into bowls. Garnish each serving with a light drizzle of olive oil, a quick grind of black pepper, and a dollop of crème fraîche, if using.