- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 14 g
- Cholesterol
- 32 mg
- Sodium
- 940 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 14 g
- Cholesterol
- 32 mg
- Sodium
- 940 mg
Ingredients
Directions
- In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. and add stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and cook 5 minutes. Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust season, to taste, with salt and pepper. Ladle soup into a warm tureen and serve garnished with and chives.
