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bowl of pea and leek soup

Chilled pea and leek soup

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 people 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: French
  • Diet: Vegetarian


A delicious pureed pea and leek soup with cumin and cayenne pepper.


Units Scale
  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, finely chopped
  • 1 stalk leek, finely chopped
  • 1 teaspoon cumin
  • 2 cups chicken or vegetable broth
  • 1 cup frozen peas, thawed
  • 1 cup milk


  1. In a pot over medium heat, add the olive oil, onions, leek, and cumin.
  2. Stir and cook until the onions have caramelized (about 7 to 8 minutes).
  3. Add the chicken broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
  4. Add the peas and simmer for 5 minutes. Transfer mixture to a blender and blend until smooth.
  5. Return soup to the pot and stir in the milk.
  6. Transfer the soup to a storage container and refrigerate for at least 2 hours.
  7. The soup is ready to serve when it’s cold.


This soup will keep in fridge for up to 4 days.


  • Serving Size: 1 serving
  • Calories: 215
  • Sugar: 14g
  • Sodium: 1059mg
  • Fat: 8.3g
  • Saturated Fat: 1.2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 26.8g
  • Fiber: 4.6g
  • Protein: 10.5g
  • Cholesterol: 7.4mg

Keywords: Pea potage soup

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