Leek and pea cream soup recipe
Last Updated on
Total: 40 min Diners: 4
We are now in Spain in those last days of summer, in which classes begin and in which one prepares to resume the routines that will accompany us during the colder seasons.
And facing these new routines, what is most appreciated are easy to prepare recipes, tasty to the palate and considered with the pocket as this cream of leeks and peas, which can be taken warm in these last days of calorcito or hot when the cold peeks in a few weeks taking advantage of the leek season begins now and lasts until spring.
Nutritional properties of leeks
According to the Spanish Nutrition Foundation “leeks contain protein, fiber, folates, vitamin C and B6.
Water is the major component of this food. In addition, it is a source of fiber and some vitamins (folates, vitamin C, vitamin A and B6).
Folates contribute to the normal formation of blood cells. The consumption of 150 g of leek provides 48% of the recommended intakes of this vitamin for the study population.
There are no significant amounts of minerals, but we can mention the contribution of potassium and phosphorus. Calcium and iron are assimilated worse with respect to how it happens with foods of animal origin rich in these nutrients (it is not assimilated as well as that of animal origin, because the fiber of the vegetable interferes with its absorption at intestinal level).”
How to make a leek cream with peas
Ingredients
Leeks, 700 g Peas, 500 g (can be frozen) Potatoes, 400 g Chicken or vegetable stock, 750 ml Water, 750 ml Garlic, 1 clove Butter, 2 tablespoons Aromatic herbs (parsley, mint,…), for garnish Fresh cream or cream cheese, optional (for garnish) Salt
Step 1
In a saucepan, heat the butter over low heat. Add the finely chopped garlic clove and, when it begins to release the aroma, add the leeks cut into thin slices and fry for about 10 minutes stirring occasionally until tender.
Step 2
Add the broth and water to the pan along with the potatoes and peas. Turn up the heat until it comes to a boil, then cover the pot, lower the heat and simmer for about 25 minutes or as long as it takes for the potatoes to become very tender.
Step 3
Let stand for 5 to 10 minutes after which we pass the soup through a blender until we have a smooth and homogeneous texture.
Step 4
At the moment of serving, put some aromatic herbs such as parsley, chives or even mint on top of each serving.