Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Leek and Petite Pea Soup Recipe
    Lost? Site Map

    Leek and Petite Pea Soup

    1/2 Photos of Leek and Petite Pea Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    William (Uncle Bill) Anatooskin's Note:

    This recipe appeared in one of our local newspapers. However, I made some modifications and find this is an excellent cold weather soup. This is a very easy and quick soup to make.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut off the upper green part of the leeks and discard. You may use the very light green part of the leek. Leeks should be about 1 1/4" diameter.
    2. 2
      Cut the leeks in half lengthwise, then cut again lenghtwise. Now cut into chunks and rinse in cold water, drain well.
    3. 3
      In a medium size heavy bottom cooking pot, melt butter over medium heat.
    4. 4
      Add chopped leeks and cook for 5 minutes or until slightly softened, stirring often.
    5. 5
      Add broth, water, chicken bouillon cubes, cubed potatoes, peas, chopped mint, dill weed, salt and pepper and bring to boil.
    6. 6
      Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
    7. 7
      Puree with immersion blender or process in a food processor and return to cooking pot and reheat.
    8. 8
      Adjust seasonings to taste.
    9. 9
      When serving, swirl in 1 tablespoon of sour cream or yogurt to each bowl.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Leek and Petite Pea Soup

    Serving Size: 1 (484 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 344.4
     
    Calories from Fat 160
    46%
    Total Fat 17.8 g
    27%
    Saturated Fat 10.2 g
    51%
    Cholesterol 38.9 mg
    12%
    Sodium 2208.9 mg
    92%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 5.8 g
    23%
    Sugars 8.5 g
    34%
    Protein 11.8 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites