Ingredients
2 tablespoon(s) unsalted butter
1 cup(s) thinly sliced leek, pale-green parts only, rinsed well
1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
1/3 cup(s) dry vermouth
2 cup(s) low-sodium chicken stock (1 1/2 tsp of chicken per cup)
1 pound(s) (3 cups) shelled fresh or thawed frozen peas
3/4 cup(s) low-fat buttermilk
Salt
Pepper
Pea tendrils, for garnish
Preparation
Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about 4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes. Bring to a boil. Add peas. Cover, and cook just until peas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchen towel, purée soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with pea tendrils if desired.
