Creamy Green Pea Soup with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Soup

1. 4
   Heat the oil in a pot and fry the leeks in it 5–7 minutes, until it softens.

   StovePot
2. 5
   Add the vegetables and stock and bring to a boil.

   Stove
3. 6
   Turn down the heat and simmer 5 minutes, until the vegetables is completely tender.

   Stove
4. 7
   Blend with the mint with an immersion blender until smooth and creamy.

   Stick blender
5. 8
   Add the cream, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
6. 9
   Drizzle a little olive oil over each bowl.