Pea and lettuce soup is a vibrant soup that is full of flavour which is…
It is January, we have been eating rich food most of December and now our thoughts are turning getting fit and healthy before the warm weather starts. It is still grey and miserable outside, it is not the weather for salads just yet. On a cold miserable wet day there is nothing I like more than a lovely warm bowl of soup. It warms me up from the inside and makes me feel cosy as the rain pours down outside.
At the weekend I decided to use some of the glut of peas that have taken over my freezer. I must have decided there was going to be a pea shortage as I seemed to have about six bags full lurking in the depths. I decided I was going to make try pea soup, and as I also had quite a few leeks I made a pea and leek soup. It is really quick and simple to make.
The lovely green colour made me feel that Spring was on the way. It is full of flavour and really tasty, the family cleared their plates in no time. It is worth making a big batch and freezing some to have on standby as a quick and easy lunch.
Pea and Leek Soup
- 2 tbsp olive oil
- 375 g leeks
- 375 g peas fresh or frozen
- handful fresh mint
- 900 ml vegetable or chicken stock
- 150 g cream cheese
- salt and pepper
- Wash the leeks and chop into small pieces.
- Add the oil to the pan and gently cook the leeks for around ten minutes until they are soft.
- Add the peas to the pan and stir well
- Add the stock to the pan, season with salt and pepper and bring to the boil. Simmer for about ten minutes.
- Add the soup to a food processor along with the mint and blend until nearly smooth. Pour back into the pan.
- Add the cheese to the pan and warm until melted. Some can be kept to garnish the soup if desired