Chunky Pea Soup
A vibrant and refreshing pea and leek soup that is bursting with fresh flavors. This soup combines the sweetness of peas with the mild oniony taste of leeks, all simmered together in a fragrant basil-infused broth. Topped with crunchy pea shoots and a drizzle of olive oil, this light and nourishing soup is the perfect dish to enjoy on a warm day. Serve with a side of herby garlic bread for a delightful meal.
— Constant Cookbook
Ingredients
- 5 tbsp extra virgin olive oil, plus extra to serve
- 5 shallots, peeled, halved and thinly sliced
- 1 celery heart, trimmed and finely sliced
- 3 garlic cloves, finely chopped
- 5 leeks, trimmed, halved lengthways and thinly sliced
- 300g/100z frozen peas
- 850 ml/1 1/2 pints veg or chicken stock
- 100g/4oz pea shoots, coarsely chopped, plus a few extra shoots to serve
- 3 large handfuls basil leaves
Instructions
- Heat the olive oil in a large pan over a medium hear, add the shallots, celery and garlic, and cook for 4-5 mins until softened, stirring frequently. Add the leeks, season and cook for 4-5 mins until glossy, stirring occasionally. Stir in the chopped pea shoots and cook for a further min.
- Transfer half the soup to a food processor, add the basil and whizz to a textured puree, then stir this back into the pan with the rest of the soup. Taste for seasoning. Serve with a pea shoot in the middle of each bowl, olive oil drizzled over, and Herby garlic bread or crusty bread on the side.
Yield
Serves 4
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