Green Pea and Leek Soup
A wholesome, creamy soup featuring sweet green peas, caramelized leeks, and a delicate chive oil drizzle. Topped with a poached egg for added protein, this vibrant, fiber-rich soup is perfect for a light lunch or cozy dinner and comes together in under an hour.
Equipment
- 1 medium heavy-bottom soup pot
- 1 small food processor
- 1 immersion blender
- 1 Knife
- 1 Cutting board
- Bowls for serving
Ingredients
For the Soup:
- 1 large leek cleaned and sliced
- 6 cups vegetable stock
- 1 lb 450 g green peas (fresh or frozen)
- 3 tbsp extra virgin olive oil
- 1 tsp smoked sea salt plus extra to taste
- 4 eggs for poaching
- Edible flowers optional, for garnish
For the Chive Oil:
- 1 bunch chives
- 3 tbsp extra virgin olive oil
- Pinch of sea salt
Instructions
- Prepare and Clean the Leeks: Begin by trimming the leeks: remove the root end and the tough dark green tops, keeping only the tender white and light green parts. Slice the leek lengthwise, then chop it into thin half-moon slices. Place the chopped leeks in a large bowl of cold water and swish them around gently. Repeat rinsing in fresh water a few times until all the sand and grit have settled at the bottom. Properly cleaning the leeks is crucial, as it ensures your soup stays smooth and grit-free.
- Sauté Leeks to Caramelized Perfection: Set a medium-sized, heavy-bottomed soup pot over medium heat and pour in a generous lug of extra virgin olive oil. Add the cleaned leeks along with a pinch of smoked sea salt to help draw out moisture. Cook slowly for about 40 minutes, stirring occasionally, until the leeks are completely softened, golden, and slightly caramelized. Low and slow cooking intensifies the natural sweetness of the leeks and builds a rich flavor foundation for your soup.
- Add the Vegetable Stock: Once the leeks are fully caramelized, pour in 6 cups of vegetable stock. Increase the heat slightly to bring the mixture to a gentle simmer. Stir to combine, ensuring that the caramelized bits at the bottom of the pot loosen and mix into the liquid, which adds depth to the soup’s flavor.
- Incorporate the Green Peas: Add 1 lb (450 g) of green peas to the simmering pot. If using frozen peas, there’s no need to thaw them beforehand—they’ll warm through quickly in the simmering stock. Cook for 3–5 minutes, just long enough to heat the peas thoroughly while maintaining their bright green color and fresh flavor.
- Puree the Soup to Desired Texture: Using an immersion blender, carefully blend the soup directly in the pot. For a rustic texture, pulse gently so some peas remain slightly chunky, or blend fully for a silky, smooth consistency. Taste as you go, adjusting the seasoning with additional smoked sea salt as needed. The result should be a vibrant green soup with balanced flavor—sweet from the leeks, fresh from the peas, and subtly savory from the stock.
- Prepare the Chive Oil: While the soup simmers, prepare the chive oil to add a fragrant, fresh finish. Place a generous bunch of washed chives in a small food processor along with 3 tablespoons of extra virgin olive oil. Puree until smooth, scraping down the sides as needed. Add a tiny pinch of sea salt to enhance the flavor. Half of this vibrant green chive oil will be stirred into the soup, while the rest will be reserved for drizzling over the finished dish.
- Combine Soup with Chive Oil: Stir half of the prepared chive oil into the soup, folding it gently to maintain the vibrant color. This enriches the soup with a fresh, oniony aroma and a subtle herbaceous note, making each spoonful taste bright and flavorful.
- Poach the Eggs: Fill a small saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the egg whites set. Crack each egg into a small bowl first, then carefully slide it into the simmering water. Poach for 3–4 minutes for a soft, runny yolk, or longer if you prefer a firmer center. Remove the eggs with a slotted spoon and drain briefly on a paper towel. The poached eggs add a rich, creamy protein boost to the soup.
- Serve and Garnish: Ladle the soup into warm bowls. Place a poached egg gently on top of each serving. Drizzle the remaining chive oil over the soup, creating a beautiful contrast of green hues. Optionally, add a few edible flowers and a sprinkle of coarse smoked sea salt for a visually stunning and flavorful presentation. Serve immediately while warm, so the soup retains its delicate textures and fresh aromas.
Notes
- Use fresh or frozen peas depending on availability; both work well, but frozen peas keep their bright color and natural sweetness.
- Caramelizing the leeks slowly is key to unlocking their sweetness—avoid rushing this step for best flavor.
- For a smoother soup, blend fully with an immersion blender; for a more rustic feel, pulse lightly to leave some texture.
- Chive oil adds freshness and a pop of color—reserve half for drizzling to make the presentation visually appealing.
- Poached eggs are optional but add extra protein and richness; cook to desired doneness.
- Season gradually with smoked sea salt; adjust at the end to avoid over-salting.
- This soup reheats well and can be a great make-ahead option for lunch or dinner.
