Pea & Leek Soup With Sourdough Croutons Recipe

Name: Pea & Leek Soup With Sourdough Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Croutons:; 2 cups cubed sourdough bread; 2 to 3 tablespoons olive oil; salt to taste; pepper to taste; For the Soup:; 2 tablespoons unsalted butter; 4 medium leeks, thinly sliced; 3 large garlic cloves, smashed and peeled; 2 bay leaves; 4 cups green peas, fresh or frozen; 4 cups water; 2 teaspoons salt, or to taste; pea shoots for serving; olive oil for serving

Servings: persons

For the Croutons:
2 cups cubed sourdough bread
2 to 3 tablespoons olive oil
salt to taste
pepper to taste
For the Soup:
2 tablespoons unsalted butter
4 medium leeks, thinly sliced
3 large garlic cloves, smashed and peeled
2 bay leaves
4 cups green peas, fresh or frozen
4 cups water
2 teaspoons salt, or to taste
pea shoots for serving
olive oil for serving

1
Preheat oven to 400 degrees F. Drizzle olive oil and sprinkle salt and pepper over bread. Toss and transfer to a parchment paper lined baking sheet. Bake for 15 minutes or until golden and crispy. Let cool.
2
In a dutch oven or stock pot, melt butter over medium heat. Add leeks, garlic, and bay leaves. Cook for 10 to 12 minutes until soft and translucent, do not let the veggies brown. Add peas, water, and salt. Bring to a simmer and cook for another 5 to 7 minutes. Don't overcook the peas or they will start turning a swampy green color and loose much of their vibrance. Turn off heat, discard bay leaves, and blend in batches until smooth.
3
Ladle into bowls, top with croutons, pea shoots, a drizzle of olive oil and serve.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Croutons:, 2 cups cubed sourdough bread, 2 to 3 tablespoons olive oil, salt to taste, and more.

Yes, Pea & Leek Soup With Sourdough Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea & Leek Soup With Sourdough Croutons

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