Please make sure you use Sweet Baby Peas (Petit pois sucrés) for this soup. Do not use green peas (Pois verts). I wish you a lovely weekend!
Heat the butter or olive oil in pot over medium heat. Add the leek, garlic, diced potato and pepper
and cook gently for 8 minutes, stirring from time to time.
Add four cups stock (broth) and simmer about ten minutes until potatoes are tender.
Add the sweet baby peas and bring back to the boil and simmer another 5 minutes.
Using a stick blender or blender, puree the soup in two batches until smooth. Blend in the cream. Season with salt and adjust the pepper to taste
You can serve the soup hot or cold. If serving cold, chill in the fridge for at least 2 hours. Garnish with yoghurt.
Sweet Baby Pea and Potato Soup
Ingredients
- 45g (3 tablespoons) butter or 3 tablespoons olive oil
- 1 leek washed thoroughly and sliced
- 3 cloves garlic crushed
- 1 cup diced potato
- ½ teaspoon ground white pepper or to taste
- 4 cups frozen sweet baby peas (Petit pois sucrés)
- 4-5 cups vegetable or chicken stock (broth)
- 240ml (1 cup) 35% (whipping) cream
- Salt to taste
- Fresh Chives or a dollop of yoghurt to garnish
Instructions
- Heat the butter or olive oil in pot over medium heat. Add the leek, garlic, diced potato and pepper cook gently for 8 minutes, stirring from time to time.
- Add four cups stock (broth) and simmer about ten minutes until potatoes are tender. Add the sweet baby peas and bring back to the boil and simmer another 5 minutes.
- Using a stick blender or blender, puree the soup in two batches until smooth. Blend in the cream. Season with salt and adjust the pepper to taste.
- You can serve the soup hot or cold. If serving cold, chill in the fridge for at least 2 hours. Garnish with yoghurt.
myfavouritepastime.com
Great green color! I almost made this soup this week, I made potato leek and have been eating it cold. -Kat
Nice combination too. I love them both!
Liz
Lovely soup ! It looks so appetizing !!
Thanks!
Liz
Looks too tasty 🙂