Ingredients

  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 150 gr (2 cups) of roughly chopped Boston or Iceberg lettuce
  • 16 gr (1/3 cup) of roughly chopped fresh mint
  • 500 ml (2 cups) of chicken broth
  • 14 gr (1 tablespoon) of butter
  • 330 ml (1 1/3 cup) of water
  • 340 gr (2 3/4 cups) of frozen peas
  • Salt and pepper up to taste
  • 45 ml (3 tablespoons) of whip cream (optional)
LeeksFind our bag in yourlocal grocery store

Preparation

  • Important: A mixer or a blender will be greatly useful to reduce this soup into puree.
  • Well wash Les Cultures de chez nous sliced leeks and finely chop. Wash lettuce and roughly chop with also mint leaves.
  • Melt butter in a casserole at medium low heat. Brown leeks for 2 to 3 minutes while stirring until tenders. Pour broth and water and bring to a boil. Add peas and lettuce. Simmer half covered (to reduce faiding) for 7 to 8 minutes or until peas tenders.
  • Add mint and reduce everything into puree in a mixer or blender. Set back soup over heat, season with salt and pepper then heat up for 2 to 3 minutes.
  • In a small bowl, whisk cream until it thicker but still stays liquid. Pour soup into bowls, add cream and serve.
  • Soup can be kept 7 days in refrigerator and until 4 moths in the freezer.

Chef's notes

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