This recipe is awesome. I served it as one of a series of appetizers for New Year's Eve. It was very refreshing. The soup is served cold and it is excellent for a hot Australian summer. INGREDIENTS 3 Tbsp (60ml) extra virgin olive oil 1 leek, white part only, thinly sliced 400g fresh or frozen peas 1 potato, peeled and chopped 700ml chicken or vegetable stock pinch of nutmeg 200g smoked trout 1 cup (60g) pea shoots 1 small avocado, peeled and sliced 2 Tbsp (40ml) lemon juice 1 baby cos lettuce, outer leaves discarded 1 cup (250ml) sour cream or thick cream METHOD: Heat 1 tablespoon of the oil in a medium saucepan over low heat, then add the leek and cook for 2-3 minutes or until just softened. Add the peas, potato and stock, bring to the boil, then simmer for 10 minutes over a low heat. Season with the salt, pepper and nutmeg and allow to cool. Place in a blender or in a bowl if you are using a hand blender and blend until smooth. Add the cream and b...