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
600/700 ml vegetable stock
a few sage leaves
100 ml liquid cream
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.