Green pea soup

Green pea soup


39 people made this

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

Maggie Pannell

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 (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

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