Leek and Petite Pea Soup

Ingredients

  • 6 tablespoons
  • ½ teaspoon
  • ½ teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 2 teaspoons
  • 2 teaspoons
  • + 45 more ingredients
    • 1 tablespoon
    • 1 ½ cups
    • 1 ½ cups
    • 2 small
    • 2 small
    • 4
    • 4
    • 4 cups
    • 4 cups
    • 4 cups
    • 4 tablespoons
    • 4 tablespoons
    • size
    • 4 medium
    • size
    • 4 medium
    • yogurt
    • yogurt
    • 6 tablespoons sour cream or 6 tablespoons
    • yogurt
    • 6 tablespoons sour cream or 6 tablespoons
    • white pepper
    • white pepper
    • salt
    • salt
    • dried dill weed
    • dried dill weed
    • dried mint
    • frozen baby peas, thawed
    • frozen baby peas, thawed
    • yukon gold potatoes, peeled and cubed small
    • yukon gold potatoes, peeled and cubed small
    • chicken bouillon cubes
    • chicken bouillon cubes
    • water
    • water
    • vegetable broth
    • vegetable broth
    • 4 cups chicken broth or 4 cups
    • vegetable broth
    • 4 cups chicken broth or 4 cups
    • butter
    • butter
    • leeks
    • leeks

1 Cut off the upper green part of the leeks and discard. You may use the very light green part of the leek. Leeks should be about 1 1/4" diameter. 2 Cut the leeks in half lengthwise, then cut again lenghtwise. Now cut into chunks and rinse in cold water, drain well. 3 In a medium size heavy bot...

View full recipe at SpringPad

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