Yesterday I shared the recipe for the thick and satisfying Black Bean soup that was one of two soups on the menu last week. The second soup was a Pea and Leek soup with Dill and Bacon that I found on a website for a piece of cookware I brought back from France. It sounded so good I decided to give it a try. This is my variation on that recipe.
You will need a kitchen scale to complete this recipe as the directions call for ounces vs cups. If you don’t have a kitchen scale, have given my best guess for measured amounts in parenthesis on the ingredient list. This recipe also requires an immersion blender to obtain the rich, creamy mouth feel. One would never guess that this soup wasn’t loaded with cream. But as you will soon see the creaminess comes from the blended vegetables. The only cream comes as an optional add-on during service. I served this soup hot but I am eager to try it as a cold soup this summer.
Peas and Leek Soup with Dill Bacon and Sour Cream
- 1 1/2 tbl butter
- 1 onion
- 2 large cloves garlic
- 5 ounces potato (about 2 medium Idaho potatoes – not big bakers)
- 8 ounces peas – (about one cup) defrosted if frozen do not use canned
- 10 ounces leeks – (3 or 4 leeks depending on size)
- 6 sprigs fresh dill – roughly chopped (additional chopped dill for garnish)
- 3 cups chicken stock
- salt and pepper
- 4 slices bacon
Cook the bacon, using your favorite method, until crispy, set aside to cool.
Peel and finely dice the onion and the garlic. Set aside. Remove the dark green tops of the leeks and discard. Cut the leeks in half lengthwise, slice them into 1/4 inch slices, place in a colander and place under running water to clean out any residual dirt. Set aside. Peel the potato and cut into 1/4 inch cubes. Set aside.
In a sauce pot melt the butter over medium heat and sweat the onion and garlic for about 2 minutes. If you are preparing this recipe at altitude it will take closer to 4 minutes to sweat the vegetables. Adjust the heat as necessary to avoid browning the onion or garlic. Add the potatoes, leeks and peas and sweat for another 2 (4 at altitude) minutes. Add chicken stock and dill. Bring the stock to a simmer. Cook on low heat until the vegetables are fork tender. Crumble the bacon into small bits while the soup is cooking. Set aside to use as garnish. Using an immersion blender, purée the soup until it is smooth and creamy. Note: you can place the soup in a standard blender pureeing a small amount at a time. Take care not to overfill the blender as hot liquids have a tendency to erupt!
Season soup with salt and pepper.
Serve the soup with a dollop of sour cream, a sprinkling of bacon and fresh dill.
This soup will definitely go into our rotation, especially when the farmers markets start up again and leeks are so much easier to come by!