Instructions

1. In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium heat. Stir in the leeks and a pinch of kosher salt. Cook, occasionally stirring, until tender, 4-5 minutes. Add the peas, lettuce and 5 cups of stock. Bring to a boil, then cover and reduce heat and simmer for 5 minutes. Remove from heat.
2. Drain through a strainer set over a bowl, and allow the vegetables and stock to cool several minutes.
3. Working in batches, purée the vegetables and herbs in a blender with 4 cups of the stock, and remaining 2 tablespoons olive oil until smooth. Add additional stock to desired level of thickness, keeping in mind the soup will thicken a bit when thoroughly chilled. Pour into a bowl, and stir to combine. Season to taste with kosher salt and freshly ground pepper. (Best served after 24 hours.)
4. Serve garnished with additional chives, tarragon and/or mint.

Active Time: 20 minutes

Chill Time: Several hours and up to several days