Chilled pea and leek soup

April 5, 2010 (Last Updated: January 11, 2019)
Chilled pea and leek soup recipe

TO DRINK: Dombeya Chardonnay 2008, opulent and well structured with a mineral finish.

Chilled pea and leek soup

Serves: 4
Cooking Time: 30 mins plus extra for chilling


  • 8 leeks
  • 45ml (3 tbsp) olive oil, plus extra to serve
  • 500g frozen peas
  • salt and freshly ground black pepper, to taste
  • 800ml good-quality chicken stock
  • 1 lemon, to serve



In a large pot, sauté the leeks in the oil until soft, about 5 minutes. Add the peas and season well.


Pour in the stock and simmer until the peas are tender, about 20 minutes.


Purée the soup with a stick blender to your preferred consistency. Adjust the seasoning and refrigerate until chilled.


Serve in chilled bowls with a good drizzle of olive oil and a squeeze of lemon juice.



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