Winter Vegetable Soup Recipe

soup bowls
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 Updated 25/01/2016

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A winter soup reminiscent of the summer combination of peas and mint.


  • 1 cup dried peas, soaked overnight in cold water
  • 2 tablespoons butter
  • 1 level tablespoon flour
  • pinch of dried mint
  • 2 leeks, cut into small pieces
  • 1 large Spanish onion, peeled and sliced
  • rib of celery, cut into small pieces
  • 1 quart bouillon
  • pinch of bicarbonate of soda
  • seasoning
(see measure conversions for more information on quantites)


  1. Put the soaked peas in a saucepan of boiling water.
  2. Add a good pinch of bicarbonate of soda.
  3. Boil until quite tender.
  4. Strain off the water and place peas in blender then liquidize.
  5. Put the puree peas in a saucepan with the bouillon, mint, onion, leeks and celery.
  6. Season if necessary.
  7. Simmer until the vegetables are tender, about 20 minutes.
  8. Rub the butter and flour to a paste and stir it in to the soup.
  9. Simmer for 10 minutes and serve.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 portions


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