It’s been a busy Spring at our house and although I have been rather out of touch, there HAVE been delicious things going on in my little kitchen. This was our soup for our Easter meal and since it is lovely and simple and seasonal, I knew I would eventually get to sharing it with you! It is almost like a bisque, because the texture is that creamy, but there is no cream or milk!
Enjoy, and happy Spring!
Sweet Pea and Leek Soup
1 Tbs extra virgin olive oil
1 Tbs butter
2 Cups leeks cleaned and sliced, white part only
1 Tbs fresh thyme
1 Cup frozen peas plus ¼ Cup set aside
1 quart good vegetable stock
¼ tsp nutmeg
1 tsp salt
½ tsp black or white pepper, fresh cracked
In a soup pot heat the oil and butter at medium high. When the foaming subsides, add leeks, stir to coat and lower heat to medium. Cook the leeks, stirring occasionally, until very soft, adding the thyme after about 5 minutes.
Add the peas (setting aside that extra ¼ Cup) stock and nutmeg, Bring to a steady simmer and cook for 15-20 minutes, until the peas are very soft.
Using an immersion blender, blend until smooth. Add the remaining peas, salt and pepper and serve with croutons, if desired, or a dollop of plain yogurt.