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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Spring Pea Soup with Leeks and Lentils


  • 4 tablespoons butter (half stick)

  • 2 leeks, chopped

  • 1 teaspoon salt

  • Pinch cayenne pepper

  • 1 teaspoon fresh cracked pepper

  • 2 cloves garlic, minced

  • 4 cups chicken stock or broth

  • 16 ounces frozen peas (1 package)

  • 1 cup heavy cream (I use half-and-half for a lighter option)

  • 1 cup French green lentils, cooked*


  1. 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.

  2. Simmer on medium for approximately 5 minutes or until the peas are tender. Add the cooked lentils and simmer for an additional minute.

  3. Remove soup from the heat and blend either with an immersion blender or standing blender. Purée the mixture until smooth.

  4. Add the cream to the pot with the soup and whisk to incorporate. Garnish with additional peas, croutons, or a dollop of crème fraîche. Enjoy!

* Any kind of lentil will do, green lentils simply enhance the green color of the soup


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