The Most Beautiful Soup

Leek with Peas and Sauerkraut.
I made it last night and can definitively declare it a near-perfect soup: clean, gorgeous and multifaceted in flavor, colour and texture. From Peter Berley's Flexitarian Table via The Wednesday Chef.
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Peter Berley's Leek Soup with Peas and Sauerkraut
Serves 4 to 6

2 tablespoons olive oil
2 large leeks, about 2 cups, cleaned and thinly sliced
1 tablespoon chopped mint or chopped parsley
4 cups vegetable or chicken stock
1 teaspoon salt, more to taste
1 pound frozen green peas
1 cup fresh sauerkraut (if there's something in your sauerkraut other than cabbage and salt, rinse it before adding it to the pot)

1. Add the oil to a large saucepan and heat it over medium heat. Add the leeks, mint, if using, and salt. Cook the leeks until tender, 5 to 8 minutes.

2. Add the stock. Simmer for a few minutes, then add the peas and cook until the peas are tender—just a couple of minutes. Add the sauerkraut and parsley and stir to combine. Taste for salt and adjust if necessary. Let the sauerkraut heat through, then turn off the heat and serve, drizzled with olive oil, if desired.