Chilled pea and leek soup

In a large pot, sauté the leeks in the oil until soft, about 5 minutes. Add the peas and season well.

Pour in the stock and simmer until the peas are tender, about 20 minutes.

Purée the soup with a stick blender to your preferred consistency. Adjust the seasoning and refrigerate until chilled.

Serve in chilled bowls with a good drizzle of olive oil and a squeeze of lemon juice.