Spring Pea and Leek Soup with Pesto

Pascale Beale
Bowls of Spring Pea and Leek Soup with Pesto on a wooden table top.
Photo by Pascale Beale
Bowls of Spring Pea and Leek Soup with Pesto on a wooden table top.

Spring Pea and Leek Soup with Pesto

This Spring Pea and Leek Soup with Pesto is a celebration of fresh, seasonal flavors. The creamy soup is paired with a vibrant basil pine nut pesto, making it an elegant and delicious dish perfect for spring meals.
Print Recipe Pin Recipe
Course: Soup
Cuisine: French
Keyword: Leeks, Pine Nut Pesto, Spring Peas
Servings: 8 Servings
Calories: 246kcal
Author: Pascale Beale

Ingredients

For the Soup

  • 1 tablespoon olive oil
  • 2 large leeks, cleaned and chopped (yield about 2 1/2 cups)
  • 1 ½ pounds English peas, shelled
  • 5 cups vegetable stock
  • Coarse sea salt
  • Black pepper

For the Pesto

  • 2 cups basil leaves, packed and roughly chopped
  • 1 large pinch coarse sea salt
  • 8-10 grinds black pepper
  • 1 shallot, peeled and finely chopped
  • 2 tablespoons pine nuts
  • ½ cup olive oil
  • Juice of 1 large lemon

Instructions

To Make the Soup

  • Pour the olive oil into a large saucepan placed over medium heat. Add the leeks and cook until very tender, stirring frequently. This will take 8–10 minutes. Be patient and resist the temptation to turn up the heat.
  • Add the peas and cook for 2 minutes. Add the vegetable stock and bring to a strong simmer and remove from heat. Season with 2 large pinches salt and 8–10 grinds of black pepper.
  • Purée the soup in a blender or use an immersion blender to make the soup as smooth as possible.
  • Serve hot with a large spoonful of pesto (instructions follow) added to each bowl. Serve the pea hummus with crackers alongside as an added treat.

To Make the Pesto

  • Place all of the ingredients except the olive oil and lemon juice into a food processor fitted with a metal blade. Run until you have a thick paste. With the motor running, gradually add the olive oil and lemon juice. The pesto can be made ahead of time and stored, refrigerated for up to 3 days. If keeping for more than 24 hours pour a little olive oil over the surface of the pesto to prevent discoloration.

Nutrition

Calories: 246kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 990mg | Potassium: 297mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1652IU | Vitamin C: 40mg | Calcium: 47mg | Iron: 2mg
Posted In: Recipes, Soups

Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons. Visit her epicurean website, www.PascalesKitchen.com.

you'll also love