Soupy Sundays- Pea and Leak Soup

Ok, those of you who know me from my childhood probably are wondering why I would ever attempt at making Pea soup? Well, I kinda don't mind fresh or frozen peas nowadays. So I thought it would be a nice Spring time soup.

Pretty and green, no?

Here's a whole bag of frozen peas just waiting to jump into the pool... ok, so the pea flavour was a bit intense for me, but you guys might enjoy it. Here's the recipe:

Fresh Pea Soup 

(adapted from http://www.thekitchn.com/fresh-pea-soup-canal-house-coo-144919)

Makes 6 cups

Ingredients:

2 tablespoons butter

1 leek, trimmed, washed and sliced

1 russet potato, peeled and cut into small pieces

4 cups chicken broth

2 pounds (6 cups) frozen peas

Salt and pepper

Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

Here's something kid-friendly I made to accompany the soup. (My kid wouldn't eat that soup).

Take some crescent roll dough (50% less fat), join it all and seal it in a pan.

Melt some butter and add some spices to it- oregano, pepper, garlic powder work well.

Cut your met and veg. Ham and peppers please!

... and a few broccolis on the adult side. Place nicely all over your crust.

Add some shredded light cheddar cheese and bake using the directions.

Here you have it, a couple of delicious slices... served along side a 'yummy for some' pea soup!