Chop the leek and banana shallots.

Gently soften the chopped leek, banana shallots, thyme, garlic, and rosemary in a pan.

Add the curry powder and cook for 5 minutes.

Add the white wine and two-thirds of the peat-smoked haddock.

Reduce the liquor by half.

Add the chicken stock and reduce by a quarter.

Add the double cream and cook for 10 minutes.

Blend the mixture with a hand blender or food processor until smooth.

Pass the mixture through a sieve to achieve a silky texture.

Warm the soup.

Adjust the flavor with butter, salt, pepper, and truffle oil.

Blitz with a hand blender to achieve a cappuccino effect.

Pour around a cutter and serve garnished with chopped chervil/chives and petit pois.