2 leeks, rinsed and finely chopped (white and pale green parts only)
3 cups vegetable broth
salt & pepper
1/4 cup heavy cream
DIRECTIONS
CROUTONS:
Preheat the oven to 350°F.
Spread the bread cubes out onto a baking sheet. Drizzle the oil over the bread and stir to coat in the oil. Lightly season with salt and pepper.
Bake in the preheated oven for about 8 minutes or until bread cubes are golden brown and crispy. Remove from the oven and set aside.
SOUP:
Melt the butter in a dutch oven over medium-high heat. Add the leeks and cook until softened, about 3 minutes.
Add the broth, peas, lettuce, 1/2 tsp salt, and 1/4 tsp pepper to the pot and bring to a boil. Reduce heat to medium-low and simmer, covered, about 10 minutes.
Working in batches, puree the soup in a blender until smooth and return to the pot.
Slowly stir in the heavy cream and simmer over medium-low heat until heated through and desired consistency.
Season with salt and pepper to taste. Ladle into bowls and serve topped with the croutons.
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