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Can't help but crave a warm soup when cold weather hits. Today I'm sharing my favorite go-to blend that's not your usual fare: leeks with split peas. After cooking for more than 15 years, trust me, this combo always wows everyone. The smooth leeks paired with the gentle taste of split peas will make any soup lover's taste buds dance with joy.
My secret trick that stands out
Split peas truly shine in this smooth soup. They create an unmatched velvety feel and pack a good protein punch too. At my eatery, folks love trying this switch-up from common potato soups. It's now a winter menu must-have for anyone wanting a filling soup that breaks from tradition.
What you'll need for 4 big bowls
- Split peas: 120 g soaked in cold water for 2 hours
- Leeks: 350 g nice and fresh including the green parts
- Veggie broth: 600-700 ml depending how thick you want it
- Liquid cream: 100 ml for smoothness
- Fresh sage: A few nice leaves from the garden
- Olive oil: A spoonful of my favorite kind
- Salt and pepper: However much you like
How I make it step by step
- Start with split peas
- I soak them in cold water for 2 hours when I first get to the kitchen.
- Then prep the leeks
- I wash them well and slice them thinly with their green tops. I cook them slowly for 10 minutes in a bit of olive oil, stirring now and then.
- Cook everything together
- I throw in my sage and soaked split peas with the softened leeks. I pour in the broth, bring it to a boil and let it simmer covered for 40 minutes.
- Blend it all up
- I blend until everything's silky smooth. Then I stir in my cream and fix up the seasoning.
- Ready to eat
- I pour into hot bowls and top with crispy bacon bits.
My own twist ideas
When I want a change, I swap in chicken broth instead of veggie broth. I also love adding fresh rosemary but I don't blend it in. Sometimes I toss in carrots or turnips from my garden just to switch things up.
For friends with food processors
If you've got a Companion machine like mine, it's even easier. Cook the leeks using the simmer setting P1 for 5 minutes at 130°C. Add everything else and run the soup program P1 for 40 minutes at 100°C. Mix in a bit of cream at the end and you're done.
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The perfect finishing touch
My family loves sprinkling crispy bacon on top of this smooth soup. For leftovers, keep them in the fridge for no more than 2-3 days. Just warm it up with a splash of broth and it's good as new.
Frequently Asked Questions
- → Do split peas need soaking?
- Soaking isn’t a must but helps cut cooking time and makes peas easier to digest. Without soaking, cook for 20 minutes longer.
- → Can this soup be frozen?
- Absolutely, it freezes well. Freeze it before adding cream, then stir it in while reheating for the best result.
- → Can I swap out the sage?
- Thyme or rosemary works great as substitutes. You could also go with a Provençal herb mix.
- → How do I get it super smooth?
- Blend the soup thoroughly and strain it if needed. Add some broth if it turns out too thick.
- → Any garnish suggestions?
- Try crispy bacon bits, garlic croutons, or roasted pumpkin seeds for crunch. A dollop of fresh cream adds extra creaminess.