Green pea soup

    35 min

    With its vibrant taste and colour, this healthy soup offers a refreshing light winter lunch or supper.

    90 people made this

    Serves: 4 

    • 10g butter
    • 1 large leek, trimmed and thinly sliced
    • 750ml chicken or vegetable stock
    • 2 x 300g cans garden peas, drained
    • pinch of sugar
    • salt and freshly ground black pepper
    • To serve
    • 4 tbsp whipping cream

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Melt the butter in a large saucepan. Add the leek, cover and cook over a low heat for 5 minutes. Add 3 tbsp water and cook gently for 10 more minutes.
    2. Pour the stock over the leeks, stir, then cover and continue to cook gently for 10 minutes.
    3. Put aside a few peas for garnish, then tip the rest into the pan. Add the sugar and heat for 5 minutes, without boiling, allow to cool slightly, then tip into a blender or food processor and purée until smooth. Season to taste. Return to the pan and reheat gently.
    4. Garnish each serving with a swirl of cream and a few of the reserved peas.


    *If liked, serve the soup with some crisp toast croûtons, some diced lean ham or some crisply fried, smoked bacon lardons. *You can also make this soup using about 450g frozen peas. Minted peas give an especially good flavour.

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    Reviews in English (7)


    Made it healthier. To make this low in WeightWatcher's points (1 per serving), I omitted the butter and used spray oil. I also didn't add the cream.  -  17 Jan 2010


    really easy to make and very tasty!!  -  07 Aug 2010


    This was a great soup, and tasted even better when ate the left over two days later. will definately make again  -  04 May 2009