NZ Woman's Weekly

Leek, potato and pea soup recipe

Leek, potato and pea soup recipe
  • Meal Type

    Soup/stew
  • Courses

    Dinner

Makes about 1 litre

A simple combination of ingredients makes this a light and refreshing soup that looks stunning. I added the crushed wasabi peas as a garnish for a bit of drama, but they give the soup a nice texture too. The salty pretzel crisps are available at the supermarket and complement the soup beautifully. Before you serve it in glasses, make sure it’s at the perfect drinking temperature for guests.

  • 40g butter
  • ½ leek, finely sliced
  • 1 clove garlic, crushed
  • 4 medium potatoes, peeled and diced
  • 3 cups chicken stock
  • 1½ cups minted peas
  • 1 cup cream
  • 4-5 mint leaves, plus extra, to garnish
  • Wasabi peas, to garnish
  1. In a medium saucepan, heat the butter and sweat the leek and garlic over a low heat for 4-5 minutes until soft and fragrant but not coloured.
  2. Add the potato and stock. Cover and simmer for 15-20 minutes until potato is soft. Add peas and allow to cook for 2 minutes. Remove from heat, add cream and mint, then blend with a stick blender or food processor until smooth and bright green. Season to taste.
  3. Reheat gently, if required, before serving. Top glasses or soup bowls with a few mint leaves and chopped wasabi peas just before serving.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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