Dinner/ Lunch/ Soups & Stews/ Starters/ Vegan/ Vegetarian

Pea & Leek Soup with Egg and Ham

7 June 2020


This summery pea soup tastes just as vibrant as it’s green colour. I topped it off with ham, soft boiled egg and spring onions, but there are so many other options, smoked salmon and sour cream for example. Or if you prefer veggie, what about fresh basil oil and Parmesan shavings? Perfect with some home made garlic flat bread.

Pea and leek soup with egg and ham

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Dinner, lunch, starter Ottolenghi
By Inspired by Ottolenghi Serves: 4
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

This summery pea soup tastes just as vibrant as it’s green colour. I topped it off with ham, soft boiled egg and spring onions, but there are so many other options, smoked salmon and sour cream for example. Or if you prefer veggie, what about fresh basil oil and Parmesan shavings? Perfect with some home made garlic flat bread.

Ingredients

  • 2 tbsp olive oil
  • 20g unsalted butter
  • 3 leeks, trimmed and finely sliced
  • 4 shallots, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 2 sticks celery, finely sliced
  • 2 bay leaves
  • Salt and white pepper
  • 800g podded peas (I just used frozen peas)
  • 1 liter water
  • 1 vegetable stock cube
  • 4 slices of roasted or cooked ham
  • 4 soft boiled eggs

Instructions

1

Heat the oil and butter in a large pot, then add the leeks, shallots, garlic, celery, bay leaves, some salt and white pepper, and sauté over a low heat for 20 minutes, stirring occasionally - it is important that you give it at least this amount of cooking time, to allow the natural sweetness of the vegetables to come out; make sure, though, that they do not take on any colour.

2

Add the peas and water, bring to a gentle boil and cook for five minutes, just lightly to cook the peas. Remove from the heat, remove and discard the bay leaves, and use a blender to process the soup as fine as you can.

3

Transfer the soup to a fine sieve, then take your time to pass it through thoroughly - use the back of a ladle to press the mushed-up vegetables through the sieve, rubbing them vigorously on the inside of the sieve. You want to end up with a totally dry pulp in the sieve, which you can then discard. (Note. You can also skip this part and just leave the soup a bit rougher, but I really like the texture this creamy soup gets by sieving it.)

4

Transfer the soup to a clean pot and reheat gently. Taste and adjust the seasoning.

5

Although Ottolenghi's recipe didn't call for it at this point I also added half a vegetable stock cube, I didn't feel just pepper and salt was enough to boost up the flavour, but please taste for yourself.

6

To serve, pour the soup into serving bowls and finish with a drizzle of olive oil, shredded ham and a soft boiled egg.

Notes

To make it vegan you can of course leave out the egg and ham. The flavour of the pea soup by itself is super amazing.

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