Green pea soup

    45 mins

    With its vibrant taste and colour, this healthy soup makes a refreshing light winter lunch or supper.

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    Serves: 4 

    • 10 g butter
    • 1 large leek, trimmed and thinly sliced
    • 3 cups chicken or vegetable stock
    • 3 cups frozen peas, thawed and drained
    • pinch of sugar
    • salt and freshly ground black pepper
    • TO SERVE
    • cream, for drizzling

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Melt the butter in a large saucepan. Add the leek, cover and cook over a low heat for 5 minutes. Add 2 tablespoons of water and cook gently for 10 more minutes. Pour the stock over the leek, stir, then cover and continue to cook gently for 10 minutes.
    2. Put aside a few peas for garnish, then tip the rest into the pan. Add the sugar and heat for 5 minutes, without boiling. Allow the mixture to cool slightly, then tip into a blender or food processor and purée until smooth. Season to taste. Return to the pan and reheat gently.
    3. Pour the soup into four bowls and add a swirl of cream and a few of the reserved peas to each one.

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