Chilled Pesto-Pea Soup

Photo: Ryan Benyi

Yield: Serves 8
Cost per Serving: $1.09
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours
Total: 2 Hours, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 10g
  • Saturated fat: 5g
  • Protein: 9g
  • Carbohydrate: 19g
  • Fiber: 4g
  • Cholesterol: 20mg
  • Sodium: 362mg


  • 2 tablespoons unsalted butter
  • 2 leeks, white parts only, cut in half lengthwise and thinly sliced (about 1 cup)
  • 1 cup peeled and diced Yukon gold potatoes (about 6 oz. total)
  • 6 cups low-sodium chicken broth
  • 1 pound frozen green peas, thawed (about 3 cups)
  • Salt and pepper
  • 1/2 cup sour cream
  • 1/4 cup pesto


  1. 1. Melt butter in a large pot over medium-high heat. Add leeks and cook, stirring often, until softened but not browned, about 3 minutes. Add potatoes and broth. Increase heat slightly and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes. Stir in peas; add 1 tsp. salt and 1/4 tsp. pepper. Return to a simmer and cook until peas and potatoes are very soft, about 10 minutes longer. Remove from heat and let cool.
  2. 2. Working in batches, carefully purée soup in a blender until very smooth. Strain through a coarse sieve, pressing hard on solids to extract as much liquid as possible. Discard solids. Cover and refrigerate until completely chilled, at least 2 hours. (Soup can be prepared to this point up to 1 day ahead. Keep covered and chilled.)
  3. 3. Whisk sour cream and pesto into chilled soup. (If soup is too thick, add milk or water a tablespoonful at a time to thin.) Season with salt and pepper.
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