Green Pea and Three-cornered Leek Soup is a modern British wild food recipe (based on a Scottish original) for a green pea, three-cornered leek and lettuce. The full recipe is presented here and I hope you enjoy this classic British version of: Green Pea and Three-cornered Leek Soup.
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Ingredients:
450g peas (fresh or frozen)
2 bunches Three-cornered Leeks, sliced thinly
1 round lettuce
660ml chicken stock
25g butter
1 tsp caster sugar
1 garlic clove, crushed
salt and freshly-ground black pepper to taste
sprigs of dill, to garnish
Method:
Trim and slice the three-cornered leeks very finely then soften them by frying gently in butter in a pan for some 3 minutes. Add the stock, peas, lettuce (roughly chopped) and sugar then season with salt and pepper. Bring to the boil then reduce to a simmer and cook for five minutes. Allow to cool and process through a blender.
The soup can either be served hot or cold (but needs to be either cooled or heated soon after blending to preserve the colour).
Serve garnished with sprigs of dill and/pr three-cornered leek flowers
