Pea Leek Broccoli Soup Recipes

POTATO, LEEK, AND PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
• Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
• Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than half full.
• Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
• Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

HERBY BROCCOLI & PEA SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
• Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

PEA, LEEK & BROCCOLI SOUP

Steps:

• Put the onion, leeks, potatoes, stock and bay leaf in a large heavy saucepan and mix together well. Cover and bring to a boil over medium heat. Lower the heat and simmer, stirring frequently, for 10 minutes.
• Add the broccoli and peas, cover and return to a boil. Lower the heat and simmer, stirring occasionally, for another 10 minutes.
• Set aside to cool slightly. Remove and discard the bay leaf. Process the soup in a blender or food processor in batches if necessary, until you have a smooth puree.
• Add the parsley, season to taste with salt and pepper and process again briefly. Return to the saucepan and reheat gently until piping hot. Ladle into heated soup bowls and garnish with parsley leaves. Serve immediately.
• Note: If you prefer, cut the vegetables finely and leave the cooked soup chunky rather than pureeing it.
• Note: Substitute frozen or drained, canned corn kernels for the frozen peas.

LEEK, PEA & WATERCRESS SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
• Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.