Make Ahead

English Pea and Baby Leek Soup

May  8, 2011
2 Ratings
  • Serves 6
Author Notes

This soup is an easy way to impress even the most finicky dinner guest. Creamy and decadent with a lovely green hue, it is perfectly reminiscent of spring! —SJameson

What You'll Need
  • 3 tablespoons unsalted butter
  • 1 yellow onion
  • 4 baby leeks
  • 2 celery stalks
  • 1 russet potato
  • 6 cups vegetable stalk
  • 1 bunch thyme
  • 1.25 pounds English peas
  • 1/2 cup cream
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon truffle oil
  • 1 tablespoon sugar
  1. Melt butter in a large pot over medium heat.
  2. Add the onion, leeks and celery and sauté until soft.
  3. Add potatoes, thyme and vegetable stock and bring to a boil. Then reduce heat and simmer until potatoes are softened, about 10 minutes.
  4. Remove from heat and let steep for a few minutes.
  5. While contents are steeping, fill another pot with salted water and bring to a boil.
  6. Add the peas and cook until tender, about 3-5 minutes.
  7. Drain and cold-shock the peas, either under a running faucet or in an ice-water bath (this is important-otherwise the peas will lose their bright green color).
  8. Add the peas to the pot with the vegetables and stock, making sure to remove the bunch of thyme and discard.
  9. Blend contents with an immersion blender or in batches in a regular blender.
  10. Using a mesh sieve, strain the liquid once or twice, depending on your preference.
  11. Add cream, salt, pepper, truffle oil, and sugar to taste.
  12. If you really want to be fancy, you can whip additional cream and add a dollop to the soup, but alone is just as tasty.
  13. Serve warm or chilled.

See what other Food52ers are saying.

  • Silvy Horemans
    Silvy Horemans
  • SJameson
  • Midge
  • MessyCookJo

5 Reviews

Silvy H. December 27, 2015
I made it! But with different quantities and with ordinary leek, ordinary potato, ordinary peas, ordinary leek and no celery nor cream (I didn't had it). It turned uit great, the truffle oil is a real must. I used all my freezer leftovers :D haha
SJameson May 11, 2011
The amount of leeks amounts to about 1 cup (but I like to add a bit more!). Hope that helps!
MessyCookJo May 11, 2011
Hey SJameson - for the leeks, how much is it in terms of cups? I can't find baby leeks so I will have to use regular leeks...
SJameson May 9, 2011
Thank you, Midge!
Midge May 8, 2011
This looks wonderful.