Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. To really rinse the leek, trim the tough green ends and discard, then make a slice from the top of the leek well down past the point where the leaves turn white. Rotate the leek and repeat the cut on the other side. Feather the leaves out and place top down in a jug of water. The ends will open up and grit should fall out. Let the leek soak while you make cute crackers.
• 2.
  Lay one sheet of shortcrust on baking paper. Sprinkle cheddar and chives on top, then place the second pastry sheet on top of that. Cover this with baking paper and press down evenly (but not too heavily).
• 3.
  Remove top layer of baking paper and cut pastry into ridiculously adorable shapes with a cookie cutter. I made moon phases. Bake until golden, around 15 minutes. (Crackers will keep in an airtight container at room temperature for a few days.)
• 4.
  Drain and roughly chop leek. In a large stockpot over low heat, sweat leek and garlic in the butter with the lid on until soft and sweet. This will take around 15 minutes but check and stir occasionally so nothing burns.
• 5.
  Add the parsley, lettuce, peas and stock. Bring to simmering point. Let it simmer for 15 minutes with the lid ajar, until everything is wilted and cooked. Using a stick blender, puree the soup to the desired chunkiness. I like mine smoothish.
• 6.
  Season with fine salt and freshly ground black pepper and serve with the cute crackers and sour cream, if using.