If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock. I prefer to serve with toasted sourdough. A swirl of cream will make this look nicer and taste richer.
Pea and Leek Soup
Author: Julie Irvine
Recipe type: Soup
Cook time:
Total time:
Ingredients
- 3 baby leeks, sliced
- 1-1/2 c. boiling water
- 1 c. petits pois (peas), frozen
- 1 tbsp chives, chopped
- 1 tsp olive oil
- 1 tbsp chicken stock
- 1 tbsp cider vinegar
- salt & black pepper
Instructions
- Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
- Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
- Serve with warm bread.
Photo Courtesy of M. King on Flickr
