Step 1

Slice the leek lengthwise then chop it up. Add the chopped leeks to a bowl of cold water and rinse in a few changes of water until all the grit is gone.

Step 2

Place a medium size heavy bottom soup pot on medium flame. Add a lug of olive oil and sauté the cleaned leeks with a pinch of sea salt for about 40 minutes until completely wilted and they start to caramelize.

Step 3

Add the vegetable stock to the pot and bring to a simmer. Add in the green peas and cook everything together for a few minutes until the peas are warmed through.

Step 4

Using an immersion blender puree the leek soup to your liking. I go for a rustic hearty texture but you do as you please.

Step 5

Season to your taste with the sea salt.

Step 6

Meanwhile to make the chive oil, add the chives and 3 tablespoon of olive oil to a small food processor and puree until smooth. Season with a tiny pinch of sea salt.

Step 7

Use half of the chive oil to stir in the soup and reserve the rest to drizzle over the top.

Step 8

Laddle the leek soup into bowls and serve with a poached egg on top and a drizzle of the chive oil. Garnish with some edible flowers and a few flakes of coarse smoked sea salt.