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    You are in: Home / Recipes / Leek and Petite Pea Soup Recipe
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    Leek and Petite Pea Soup

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    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.

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    Units: US | Metric


    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.

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    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
    Total Fat 17.8 g
    Saturated Fat 10.2 g
    Cholesterol 38.9 mg
    Sodium 2208.9 mg
    Total Carbohydrate 35.9 g
    Dietary Fiber 5.8 g
    Sugars 8.5 g
    Protein 11.8 g

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