Recipe Description
About the leek soup: I picked up the largest leek I could find at the market, cleaned and rinsed it very well from all the grit, then I sautéed it in olive oil until completely wilted and caramelized, so a good 40 minutes. Then I simmered it together with a good organic vegetable stock, and some organic sweet green peas I had in the freezer. Because let’s be honest, I always have green peas in the freezer.
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