Leek and Pea Soup

    11 hours 15 minutes

    Creamy split pea soup with bacon, carrot, onion, garlic and leek is a great way to warm up during the colder months. By using chicken stock it cuts the cooking time.

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    • 450g dried split peas, soaked overnight
    • 3 rashers of streaky bacon, diced
    • 1 carrot, diced
    • 1 large onion, diced
    • 1 leek, diced
    • 1 clove of garlic
    • 1 bay leaf
    • 1 sprig of thyme
    • 2.5 litres chicken stock
    • salt and pepper, to taste
    • 200ml cream (add to taste)
    • 20g butter

    Preparation:15min  ›  Cook:2hours  ›  Extra time:9hours soaking  ›  Ready in:11hours15min 

    1. Heat butter in saucepan and fry the bacon. Add diced carrot, onion, leek, garlic, bay leaf and thyme. Cook to soften vegetables, without browning. Add the drained and rinsed peas to the saucepan, then the stock. Add salt and pepper (having tasted first).
    2. Simmer until the peas are soft and mushy. This will usually take up to 2 hours. Remove soup from heat and reduce to a fine puree using a blender or liquidiser. Finish by adding a little cream to taste.
    3. Reboil the soup and serve piping hot with croutons sprinkled on top.

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