Soup is a year round staple in my house and something that we enjoy season after season. In the cooler months I tend to gravitate towards making curry spiced soups and hearty chilis while the spring and summer months I opt for lighter and brighter soups and gazpachos focused around seasonal vegetables. This simple pea soup is packed full of flavor highlighting the best of the seasons peas, leaks and arugula.
The combination of the vegetable makes for a truly satisfying soup and only made better when served with crusty bread for dipping. Topped with a tangy dollop of yogurt making for a delicious meal. I love that this soup can be made in well under 45 minutes, ideal for a weeknight dinner but also tastes just as good if not better when enjoyed the next day. On that note, make sure you have leftovers because nothing is better than second day soup when all the flavors really come together. Here’s how you make it…
- - 5 cups fresh peas, shelled or 2 bags frozen peas
- - 1 leek, white and green parts
- - 1 white onion, roughly chopped
- - 1 large handful of arugula (about 2 cups)
- - 3 cups chicken stock
- - salt and pepper
- - plain yogurt to top
- - parsley to garnish
- - extra virgin olive oil
- - Heat a glug of oil in a large stock pot add the leek and onion, sauté until translucent. About 5-7 minutes.
- - Add in the chicken stock and bring to a simmer. Add in the peas and let simmer for about 5 minutes.
- - Remove from heat and add in the arugula. Mix well.
- - Transfer to a blender or use an emersion blender and puree.
- - Top with a spoonful of yogurt and garnish with fresh parsley.
- If you transfer to a blender, blend in stages to avoid making a huge mess of your kitchen!