Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 leeks, white and light green parts only, sliced
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 3 cups of frozen peas
- 2 medium-sized potatoes, peeled and diced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
- 1 tablespoon of fresh lemon juice
- Chopped fresh parsley for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic and cook for 5 minutes, stirring occasionally.
2. Add the chicken or vegetable broth, frozen peas, diced potatoes, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.
3. Remove the pot from the heat and let cool for a few minutes. Using an immersion blender or regular blender, puree the soup until smooth.
4. Return the pot to the stove over low heat. Stir in the heavy cream and fresh lemon juice.
5. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through.
6. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 289
- Fat: 17g
- Carbohydrates: 28g
- Protein: 7g
- Fiber: 6g
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make the recipe vegetarian.
- Fresh peas can be used instead of frozen peas, but they will need to be cooked longer.
Variations:
- Add cooked bacon or ham for a meatier version of the soup.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to slice the leeks thinly so they cook evenly.
- If using a regular blender, blend the soup in batches to avoid overfilling the blender.
- Taste the soup before adding the lemon juice to adjust the seasoning if necessary.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pea soup has been a popular dish in Europe since the Middle Ages.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a starter or a main dish.
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