Heat the oil and butter in a Dutch oven over medium heat. Add the garlic and leeks, cooking until they soften.Vibrant and fresh, this is a much better version than what they would have served on the Mayflower.
INGREDIENTS
1½ Tbsp olive oil
2 Tbsp unsalted butter
2 cloves garlic, minced
2 cups leeks (white portion only), cleaned, trimmed, and sliced
⅓ cup all-purpose flour
4 cups vegetable stock
39 oz young peas (about 3 bags), thawed and drained
6 oz baby spinach
⅓cup mint leaves, chopped
Zest, 1 lemon
Juice, 1 lemon
½ tsp white pepper
1 tsp salt
1 small container crème fraiche
1 tsp ground coriander
DIRECTIONS
Heat the oil and butter in a Dutch oven over medium heat. Add the garlic and leeks, cooking until they soften.
Add the flour, and stir continuously for 2 minutes. Be careful not to let the flour burn.
Pour a small amount of the stock into the Dutch oven, and stir to prevent lumps. Add the rest of the stock and raise the heat to medium-high. Once the soup starts to boil, add the peas, spinach, and mint leaves. Lower the heat to simmer. Add the lemon zest and juice.
Cook until the spinach wilts and the peas are soft. Remove from heat and cool slightly.
Add soup to a blender, in batches, to blend and puree the vegetables. Strain the pureed soup through a sieve and pour it back into the Dutch oven.
Turn the heat to low, and add the pepper, salt, crème fraiche, and coriander. Simmer for 20 minutes. Serve.