recipes · Uncategorized

leek soup

I pulled the recipe for Spring Onion Alphabet Soup out of Better Homes and Gardens last month and made it last night, with some adjustments and substitutions.  We loved it!  It’s a really light soup,  but warm and comforting.  Good for a rainy spring day (like yesterday) or as a vegetarian substitute for chicken noodle soup.  We’ll definitely make it again.

Leek Soup

  • 1/4c. butter
  • 1 onion, diced
  • 3 leeks, white parts thinly sliced
  • 2c. frozen peas
  • 8c. vegetable broth
  • 1 1/2-2c. small pasta
  • 1t. salt
  • 1/4c. pesto
  • 1 lemon, juiced

Melt the butter in a large stockpot over medium high heat.  Add the onions and leeks and saute for 10-15 minutes, until onions are soft and translucent and just starting to caramelize.  Add the peas, broth, pasta, salt, and pesto.  Bring to a boil and reduce heat, simmering for 10-12 minutes, until pasta is tender.  Remove from heat, add lemon, and serve.


4 thoughts on “leek soup

  1. Ahhhh, I love the comment by your husband. You are pretty amazing – I remember when my 3 kids were just toddlers and I struggled to get a meal on the table. You are an amazing woman!

    1. You’re very sweet! Almost all my meals are super fast and easy, so it’s not much of a feat. And we definitely have our nights of “here’s some noodles because that’s all I got made.”

  2. Ha! I just saw this in a little magazine recipe insert last night and pinned it. Hadn’t read this post yet. It sounds good!

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