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Nothing beats a hot bowl of soup when it's cold outside. Today I'm sharing my all-time favorite creamy dish that breaks away from the usual: leeks with split peas. Having worked in kitchens for over 15 years, I can tell you this combo always wows everyone. The gentle flavor of leeks matched with the light taste of split peas will totally win over anyone looking for something fresh in their soup bowl.
My simple trick that transforms everything
Split peas are the real hero in this smooth soup. They create an amazingly velvety consistency and pack tons of protein too. At my place, guests love trying this instead of regular potato soups. It's become a winter menu must-have for folks wanting something filling yet different from the norm.
What you'll need for 4 big servings
- Split peas: 120 g soaked in cold water for 2 hours
- Leeks: 350 g fresh ones including the green parts
- Veggie broth: 600-700 ml depending on how thick you want it
- Liquid cream: 100 ml for extra smoothness
- Fresh sage: A few nice leaves from the garden
- Olive oil: A spoonful of my favorite kind
- Salt and pepper: However much you like
My straightforward cooking steps
- Start with the split peas
- I put them in cold water to soak for 2 hours when I first get to the kitchen.
- Then tackle the leeks
- I wash them thoroughly and slice them thinly with their green tops. I cook them slowly for 10 minutes in a little olive oil, stirring now and then.
- Cook everything together
- I throw in the sage and drained split peas with the softened leeks. I pour in the broth, bring it to a boil, then let it simmer covered for 40 minutes.
- Blend it up
- I blend everything until it's silky smooth. Then I mix in the cream and adjust the seasoning.
- Serving time
- I pour it steaming hot into bowls and top with crispy bacon bits.
Ways I like to switch things up
Sometimes I swap veggie broth for chicken stock when I want something different. I also love adding fresh rosemary but don't blend it in. Occasionally I'll toss in carrots or turnips from my garden just to keep things interesting.
For friends with food processors
If you've got a multi-cooker like mine, this gets even easier. Just soften the leeks on simmer setting P1 for 5 minutes at 130°C. Throw in everything else and run the soup program P1 for 40 minutes at 100°C. Add a splash of cream at the end and you're good to go.
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The perfect finishing touch
Everyone in my household loves sprinkling crispy bacon on top of this soup. Leftovers can stay in your fridge for 2-3 days tops. Just warm it up with a tiny bit of broth and it'll taste great again.
Frequently Asked Questions
- → Do I need to soak split peas?
- Soaking isn’t a must but speeds up cooking and makes peas easier to digest. Without soaking, let it cook about 20 minutes longer.
- → Can I freeze this soup?
- Definitely! Freeze it before adding cream, then stir in the cream when reheating for the best consistency.
- → What can I use instead of sage?
- Thyme or rosemary are great swaps. You can also try a mix of Italian herbs.
- → How can I get a super smooth texture?
- Blend it really well and pass it through a fine strainer if needed. Add broth to thin it out if it’s too thick.
- → What toppings would you recommend?
- Crispy bacon bits, garlic croutons, or toasted pumpkin seeds are great. A drizzle of cream adds extra richness too.