The key to the vibrant green colour and fresh flavor of this pea soup is to only cook the peas for a few minutes, and to not cover the pot as you do. The accents of the mild leeks and the spring herbs of thyme, mint and tarragon that are first to peek out of our gardens, make for an updated version of this classic. 

Serves 10 to 12

Prep Time: Under 15 minutes


Cook Time: 25 minutes

1 Tbsp (15 g)                       butter or olive oil   

1 ½ cups (375 mL)              chopped leeks, about 1 leek (white and light green part only)

2 cups (500 mL)                  peeled and diced Yukon Gold potato         

splash                                  dry vermouth         

8 cups (2 L)                         chicken or vegetable stock      

3 cups (750 mL)                  fresh green peas**

2 sprigs each                       fresh thyme, mint and tarragon

                                             salt & pepper

                                             sour cream or crème fraiche, for garnish


1. In a large pot, heat the butter or oil over medium heat.  Add the leeks and cook, stirring often, until soft but not browning, about 6 minutes. 

2. Add the potato, vermouth and chicken stock and bring up to a simmer.  Cook until potatoes are tender, about 15 minutes. 

3. Add the peas and sprigs of herb (tie them with a string to keep them together).  Bring this back up to a simmer for a minute, remove the herbs and purée soup until smooth.  Strain for a smoother soup (optional) then season to taste and serve immediately garnished with sour cream or crème fraiche.

**You can use the same measure of good quality, frozen green peas if fresh are not available.


TIP: Alternatively, this soup is lovely served chilled topped with baby shrimp, crab or chopped avocado.


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