Choose a Holiday!
What better way to showcase vibrant spring vegetables than in a delicious, creamy sweat pea soup. Sweet peas and leeks are pureed velvety smooth and topped with crunchy garlic croutons. Fresh peas work best in this dish, but frozen peas can be used as a substitute if fresh peas are not available.
- 5 tablespoons butter, unsalted
- 1 1/2 cups leeks, thinly sliced
- 5 tablespoons flour
- 6 cups chicken broth
- 5 cups fresh peas
- 3/4 cup heavy cream
- Salt and pepper to taste
- Garlic Croutons
In a large pot over medium high heat, melt the butter. Add the leeks to the pan and sauté them about 4 to 5 minutes until soft. Stir in the flour and continue stirring until it is dissolved. Add the chicken and bring to a boil, whisking constantly.
Next, stir in the fresh peas. Reduce heat and simmer about 10-15 minutes. Using an immersion blender, puree the soup. Stir in the cream and then add in salt and pepper to taste. Top with croutons if you like. Serves 8