Spring Leek and Cold Pea Soup: Seasonal Chef Recipe


What could be better on a hot day than a nice light cold pea soup? With just a few ingredients and some spring leeks left from the  bunch I picked up at the farmers market I put together a quick and easy soup, perfect for lunch. Click here to read my post about Spring Leeks. 

Cold Pea and Spring Leek Soup: Seasonal Chef Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Summer is here and what better time for a nice bright cold soup? This one comes together in a snap and combines peas, spring leeks and a touch of mint.


  • 3-4 spring leeks, white and pale green parts sliced thin, about 1 ½ cups
  • 1 small Vidalia onion, ¼” dice, about 1 ½ cups
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • White pepper
  • 6 cups no salt vegetable stock, I used Kitchen Basics
  • 2 - 1 lb bags of frozen peas, 1/2 bag reserved
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • ¼ cup roughly chopped mint, more for garnish
  • Plain yogurt for garnish


  1. Place the leeks in a strainer and rinse thoroughly and pat dry with a paper towel.
  2. In a small stockpot over medium heat cook the leeks and onions with the butter and oil and ½ teaspoon each of salt and white pepper. Cook until soft and translucent, about 5 minutes.
  3. Add the stock and 1 1/2 bags of the peas. Bring to a low boil and simmer for about 10 minutes.
  4. Turn off the heat and add the nutmeg, cayenne and mint. Allow the soup to cool for about 10 minutes.
  5. Carefully puree the soup in batches, in a high-speed blender until very soft and smooth. Return to the pot and add the remaining peas. Check for seasoning, place in a clean container to cool completely.
  6. Just before serving top with a small dollop of plain yogurt and a few mint leaves for garnish.
  7. NOTE: you will have about 2 cups of stock left from the second container. Use that to thin the soup as needed.


Overall cook time for this soup is 30 minutes. Cooling time is about 2 hours. If you want to chill it down really fast put the soup in a metal container and place in a large metal bowl filled with ice and cold water, that reaches halfway up the sides of the soup container. Stir the soup occasionally to help the cooling process. Keep adding ice to the water as needed. This method will chill the soup completely in less than 30 minutes.



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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