• 3 medium leeks, cleaned and sliced thin
  • 1 large Yukon Gold potato, peeled and cut into thin slices
  • 1 10-ounce box frozen baby peas or 2 pounds fresh peas, in the husk, shelled
  • 1 quart milk, water, or chicken broth
  • 1/2 cup heavy cream
  • Salt
  • Freshly ground black pepper

This recipe contains: Dairy

Recipe notes: When using frozen peas, there is no need to defrost them. You can just add them straight to the potato and leek mixture. Since fresh peas are usually starchy and tasteless (except for about two weeks in June) frozen peas are the one exception to the “fresh is always better” rule. If you want peas in the finished soup, keep a few out to add at the end. Tiny croutons in a bowl of soup float to the top, look attractive, and provide a delicate buttery crunch. They must be cooked in butter and not just toasted or they’ll get soggy in the soup. For 4 servings of soup, dice 2 thin slices of dense-crumbed white bread. Cook gently in 2 tablespoons butter, preferably clarified, until golden brown and crispy.


Cream of Green Pea Soup

James Peterson

Cookbook Author

This recipe comes from James Peterson, author of many cookbooks, including Splendid Soups.

Yield: 4 servings


Put leeks and potatoes in a pot with the liquid and bring to a gentle simmer. Simmer until the potatoes and leeks are completely soft, about 25 minutes. Add the peas and simmer for about 3 minutes.

Purée in a blender or with a hand-held immersion blender and strain into a clean pot. Add the heavy cream and bring to a simmer. Season to taste with salt and pepper before serving.