You'll be eating this bright-green, healthful soup 15 minutes after you start chopping the leeks. The large quantities of herbs provide floral and earthy goodness, and keep the soup very light. Makes 4 generous servings.
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 medium leeks, washed, trimmed, and chopped (about 4 cups)
3 tablespoons fresh thyme leaves
Generous four-finger pinch of Maccha Salt or kosher salt
Generous pinch of freshly ground black peppercorns
4 cups chicken stock
1 cup chopped fresh mint
1 cup chopped fresh cilantro
1 teaspoon chopped nasturtiums flowers for garnish (optional)
Melt the butter with the oil in a soup pot over medium heat. Add the leeks, thyme, salt, and pepper, and sauté for about 5 minutes, until the leeks soften. 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 optional nasturtiums, and serve hot.
