Instructions
Follow the steps and taste along the way.
Toast the seeds
Pour the sunflower seeds into a dry pan and toast over medium heat for 2–3 minutes. Stir often; when they become fragrant and start to turn golden in places, transfer them to a plate.
Soften the leek and shallot
Slice the leek into thin rounds, finely chop the shallot, and cut the potatoes into approximately 1.5 cm cubes. Melt the butter in a pot, add the leek and shallot, and cook over low heat, stirring occasionally, for 5 minutes. Do not let them brown.
Cook the potatoes
Add the potatoes, water, salt, and black pepper. Bring to a boil, then reduce the heat and simmer uncovered for 10–12 minutes, until the potatoes can be easily pierced with the tip of a knife.
Add the peas and lettuce
Add the peas and roughly torn lettuce to the pot. Cook for 5–6 minutes, until the peas are tender but still bright green. You can set aside a few peas with a slotted spoon for garnish.
Blend and season
Remove the pot from the heat. Add the mint and lemon juice, then blend the soup until smooth. Stir in the cream and warm it over low heat to approximately 75–80 °C; do not let it boil vigorously. Taste and adjust with salt or lemon juice if needed.
Serve with crunchy seeds
Divide the hot soup among four bowls. Top with the reserved peas and toasted sunflower seeds. Serve immediately while the seeds are still crunchy.
