Pea & Leek Soup

I first heard about Ottolenghi right before my London trip 3 years back. I had wanted to make a trip to Ottolenghi Notting Hill but was way out of time. So it is one of my must do when I go to London again. The other day, I was contemplating on getting a cookbook or two from Ottolenghi. The only thing that stopped me was that I read online that some of the ingredients in the cookbook are difficult to get. So I thought why not check out Ottolenghi’s website and surprise surprise, I stumbled upon recipes! I choose this pea and leek soup recipe because yes, the ingredients are basic and easy to make.

Pea & Leek Soup
Pea and leek soup.

Let’s cook!

Ingredients clockwise from top: sliced shallots, chopped garlic, sliced leeks, bay leaves and sliced celery.

Saute Celery, Leeks, Shallots, Garlic & Bay Leaves
Add butter and oil to a large pot. Then throw in celery, leeks, shallots, garlic and bay leaves. Add a big pinch of salt and add some freshly ground black pepper. Saute for 20 minutes while stirring occasionally.

20 Minutes Later
This is how it looks 20 minutes later.

Add Peas
Next add peas and water.

Add Water & Give It A Gentle Boil
Bring it to a gentle boil and cook for another 5 minutes.

Turn off the heat and discard the bay leaves. Put them into a blender and blend as fine as possible.

Return the soup to the pot and rewarm. Taste for seasoning. I don’t have to add anymore salt. Serve warm with a heaped teaspoon of cream fraiche or cream cheese with shredded basil (optional).

Pea & Leek Soup
Hearty and full of flavor. In this photo, I added creme fraiche but in my opinion cream cheese plus freshly grated parmesan are the best combo for this kind of soup.

I realized I’m not a pea person. Personally, I prefer this potato and leek soup better. 🙂

Pea & Leek Soup
Adapted from
Serves 2 to 3

2 tablespoons olive oil
10g unsalted butter
2 leeks, finely sliced
3 shallots, finely sliced
2 garlic cloves, finely chopped
1 stick celery, finely sliced
2 bay leaves
A big pinch of salt
Freshly ground black pepper
400g podded green peas
650ml water
2-3 heaped teaspoons crème fraîche or cream cheese, to serve
3-5 pieces basil leaves, finely sliced (optional)

1. In a large pot, heat oil and butter. Then add celery, leeks, shallots, garlic, bay leaves, salt and freshly ground black pepper.

2. Saute for 20 minutes over low heat, stirring occasionally. Make sure they do not take on any color.

3. Add peas and water. Bring to a gentle boil and cook for 5 minutes.

4. Remove the pot from heat, discard the bay leaves and blend the soup as fine as possible.

5. Transfer the soup back to the pot and reheat. Add salt (to taste) and black pepper.

6. Serve warm with creme fraiche and shredded basil leaves.


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  • Reply Angie@Angie's Recipes August 9, 2015 at 10:35 am

    It looks so beautifully green and creamy! Bet it tastes just as gorgeous as it looks.

    • Reply Che-Cheh August 9, 2015 at 11:43 am

      Hi Angie, Just imagine you’re eating lots of peas in a mushed up shape. I like it when it’s warm… not so when it has cooled down. 🙂

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