Search

Leek and pea soup

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Slimy pond (pea) soup
Slimy pond (pea) soup
  • Serves: 6

  • Skill level: Easy peasy

Woman's Weekly recipe We've all tasted leek and potato soup, but if you fancy a lighter version of the classic, then combining leeks and peas in this leek and pea soup is the perfect solution. These two winter veggies produce a bright green bowl of hearty goodness, perfect for feeding a whole family and easy to get the kids to join in cooking in the kitchen! We can't beat a meal that our family loves and gives them some of thier five a day. If you agree then add this leek and pea soup to your menu this week!

Ingredients

  • Large knob of butter, about 30g (1oz)
  • Dash of olive oil
  • 1 leek, well-washed, trimmed and sliced
  • 1 clove garlic, peeled and chopped, optional
  • 1 medium potato, about 200g (7oz), peeled and cubed
  • 1 ltr (1 pints) chicken or vegetable stock (made with 2 stock cubes)
  • 500g (1lb) frozen peas, thawing
  • Salt and freshly ground black pepper
  • 2 Little Gem lettuces
  • 6 pitta breads, toasted and cut into fingers, for serving

Use a finely chopped onion instead of the leek, if you like. You can also add chopped Parma ham or cooked streaky bacon to the finished soup.

Method

  1. Melt the butter with the oil in a large pan. Cook the leek and garlic, if using, for 5 minutes until soft. Add the potato to cook, stirring for a minute. Pour in the stock and bring to the boil.
  2. Simmer gently for 10-15 minutes, or until the potato will squash against the side of the pan. Add the peas and cook for another 5 minutes.
  3. Put the soup into a blender, or use a hand-held blender, to get it a smoother consistency. Add some seasoning to taste.
  4. Snip lettuce into shreds and put a few into warmed bowls, then ladle the soup in. Serve with toasted fingers of pitta bread.
  5. Cool soup, then pack into a plastic container, seal, label and freeze. Use within 2 months. Thaw in the fridge and reheat in a pan.

Top tip: Use a finely chopped onion instead of the leek, if you like. You can also add chopped Parma ham or cooked streaky bacon to the finished soup.

If you fancy a classic pea soup, then try our recipe.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 377(kcal)
  • Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99