The large quantities of herbs provide floral and earthy goodness and keep the soup very light.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 medium leeks, white and light green parts, trimmed and chopped (about 4 cups)
- 3 tablespoons fresh thyme leaves
- Generous 4-finger pinch of Maccha Salt (“Breakaway Flavor Blasts”) or kosher salt
- Generous pinch of freshly ground black pepper
- 1 quart chicken stock
- 1 cup chopped fresh mint
- 1 cup chopped fresh cilantro
- 1 teaspoon chopped nasturtium flowers for garnish (optional)
How to Make It
- Melt the butter with the olive oil in a soup pot over medium heat. Add the leeks, thyme, salt, and pepper and sauté until the leeks soften, about 5 minutes. Add the stock and bring to a boil.
- Turn off the heat and transfer the soup to a blender (you may need to do this in batches; avoid overfilling the blender with hot liquids). Add the mint and cilantro to the blender and puree. Adjust the salt and pour into warmed bowls. Sprinkle on the nasturtiums if desired and serve hot.
