Leek Split Pea Veloute (Print Version)

# Ingredients:

01 - A handful of fresh sage leaves.
02 - 2 tablespoons of olive oil.
03 - A pinch each of salt and pepper.
04 - About 120 grams of split peas.
05 - 100 milliliters of heavy cream.
06 - 600 to 700 milliliters of vegetable stock.
07 - 350 grams of leeks, white and green parts.

# Instructions:

01 - Let the split peas sit in cold water for a couple of hours.
02 - Grab the leeks, wash them, and slice them thinly, including the greens.
03 - In a pot, cook the leeks in olive oil on medium heat for 10 minutes.
04 - Toss in the soaked peas and sage, then pour in the broth.
05 - Bring everything to a boil, cover, and cook for 40 minutes on low heat.
06 - Season to taste and blend it all until it’s smooth and creamy.
07 - Stir in the cream, and if it’s too thick, add a splash more broth.

# Notes:

01 - This hearty soup is great for cold weather.
02 - Soaking the peas makes them easier to digest.

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