In the same family for over 200 years, the São Lourenço do Barrocal estate has its heart at the monte, an ancient small farming village, which has been brought carefully back to life as a remarkable hotel of understated luxury, surrounded by ancient holm oaks, olive groves and vineyards.

We have enjoyed a collaborative partnership for the last few years, hosting several of our photoshoots and this month they share a simple and seasonable soup; to welcome spring!

Serves: 4
Time: 45 minutes

1 leek
1 onion
1 courgette
2 potatoes
400g of fresh peas
2 garlic cloves
Croutons, salt, olive oil and coriander to taste

Optional: 50g of shredded cured ham sprinkled on top

Peel the potatoes and dice

Peel and roughly chop the leek and the courgette.

Add potatoes, leek and courgette to a saucepan and cover with water. Bring to a boil, drain and reserve water aside for stock

Dice the onion and crush the garlic

Heat a drizzle of olive oil in a separate saucepan, add the onion and garlic and season with salt

Once the onions are cooked, add the peas and reserved water and bring to simmer

Once the peas are cooked, add the potatoes, leek and courgette

Transfer to a food processer and blitz until a creamy consistency is achieved.
If too thick, add more water

Serve in a bowl with chopped coriander, croutons and a drizzle of olive oil (and optional shredded cured ham if using).