1 large white leek
½ courgette
100-150g/5oz of celeriac
1 medium onion
extra virgin olive oil
chicken stock
50g/2oz of peanuts - roasted and salted
2 squares of extremely dark chocolate
2-3 tablespoons of crème fraîche
fresh ground black pepper
anglesey sea salt

METHOD

Wash and trim the vegetables, chop to a small dice. Place them all into a pot and sweat them in a little oil. When the vegetables are tender and sweated, add enough chicken stock just to cover them. Next, add the peanuts and let this cook for 20 minutes. Add the two squares of chocolate, let them melt and stir them in. Taste the soup and add salt if necessary for seasoning. Finally, pass the soup through a chinoise and re-heat. Beat the crème fraîche with salt and pepper for seasoning and place a dollop in the centre of the dish filled with soup.

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