Leek and split pea velouté

The weekend promises to be freezing. This is the ideal time to prepare good soups. I’m still not a big fan, but I continue to prepare it regularly, especially for my daughter, who loves it. And if I don’t like to eat soups too much, on the other hand, I love preparing them and imagining new flavors.
I had never made leek soup before, because most of the time, it is associated with potatoes. And the latter, I do not appreciate at all (but then not at all!) to see it in my soups.

As I really like to prepare pulses soups, I thought it might be interesting to combine leeks and split peas. Well, I really liked the result. The split peas bring consistency and a delicious taste to this all-green velouté.

Leek and split pea velouté:

120g split peas
350g leeks
600/700 ml vegetable stock
a few sage leaves
100 ml liquid cream
salt pepper
olive oil

Place the split peas in a bowl of cold water and soak for 2 hours.

Wash the leeks and cut them finely. For a soup, you can keep the green.
Put a little oil in a pan and cook the leeks for about 10 minutes over medium heat. Stir regularly.
Then add the sage leaves and the split peas.
Cover with vegetable broth.
Bring to a boil and cook with a lid for about 40 minutes.

Season and mix.
Add the cream and, if necessary, a little broth to get the consistency you like.

Serve for example with small golden bacon bits.

In the Companion, cook the leeks in P1 stew (130°C, 5 minutes) without the lid.
Add the split peas and the stock and cook in soup P1 (100°C, 40 minutes).
Add the cream, possibly a little broth and season.

To finish: you can also use chicken broth.

Use other herbs like rosemary, which goes very well with leeks. On the other hand, it will be necessary to avoid mixing it with the rest.


Find a soup of green lentils here and red lentil soup here.


The National Federation of Pulses (FNLS) offers you a very nice little video to discover pulses https://www.youtube.com/watch?v=SJOlRzEeiqA

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