Ingredients

The following ingredients have 6 Servings
  • 4 Tbsp (1/2 stick) butter
  • 2 leeks (chopped)
  • 1 tsp salt
  • pinch of cayenne pepper
  • 1 tsp pepper
  • 2 cloves garlic (minced)
  • 4 cups chicken stock or broth
  • 1 (16) oz package frozen peas
  • 1 cup heavy cream
  • 1 cup French green lentils (cooked *)

Instruction

  • Place a large stockpot or dutch oven over medium heat. Add the butter, once melted toss in the chopped leek. Season with salt, cayenne pepper and black pepper. Sauté until fragrant and translucent. Add the garlic, cook until fragrant, then pour in the chicken stock. Bring the mixture to a boil and then add in the peas.
  • Simmer on medium for approximately 5 minutes or until the peas are tender. Add the cooked lentils and simmer for an additional minute.
  • Remove the soup from the heat and pour into a blender (an immersion blender can be used too). Puree the mixture until smooth. If you want the texture of your soup to be silky, pour the soup through a mesh sieve to remove any chunks.
  • Return the soup to the pot, add in the cream and mix until incorporated. Garnish with additional peas, croutons or a dollop of crème fraîche.