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!
- 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 (1¾ 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
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.
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.
Put the soup into a blender, or use a hand-held blender, to get it a smoother consistency. Add some seasoning to taste.
Snip lettuce into shreds and put a few into warmed bowls, then ladle the soup in. Serve with toasted fingers of pitta bread.
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.
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.