Pea and Leek Soup

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
Recipe type: Soup
Cook time: 
Total time: 
  • 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
  1. 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.
  2. 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.
  3. Serve with warm bread.

Photo Courtesy of M. King on Flickr

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Creamy Leek, Mushroom, & Bacon Tortellini

Submitted by Ruth
Serves 4


1 c. button mushrooms 1 leek, thinly sliced
5 slices good bacon, finely diced 2½ c. (600mL) light cream
½ c. good white wine ¼ c. FRESH Parmesan
Pasta for 4; whatever you like best. Veal tortellini Fresh herbs: thyme, oregano, flat parsley
works very well. 1 tbsp olive oil (may not need it)


  1. Cook enough pasta for 4 people following the directions on the pkg.
  2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
  3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
  4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
  5. Add Parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
  6. Garnish with fresh herbs & serve with a crispy side salad.