Place a medium saucepan, lightly coated with olive oil, over medium heat. Sweat the leek, shallots, celery and garlic until the vegetables are soft, but not caramelized (about 10 minutes).

Add the potato and vegetable stock and simmer over medium heat until the potato is cooked through and falling apart (about 30 minutes). Remove from heat to cool.

In a separate pan, bring several cups of water to the boil and cook the peas until tender (about 7-10 minutes), do not overcook or they will be dark and mushy textured.

Drain the peas and add them and the remaining ingredients to the vegetable mixture. Puree in batches and adjust seasoning with salt and pepper. Chill completely. The soup can be stored, covered, in the refrigerator for up to 3 days.

Serve the soup with suggested garnishes.