Chilled pea and leek soup

bowl of pea and leek soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


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


Recipe Card powered byTasty Recipes