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Creamy Spring Pea and Leek Bisque Recipe with Crispy Shallots

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A light, fresh, and comforting creamy spring pea and leek bisque topped with crispy shallots, perfect for spring and easy to make in under 45 minutes.

Ingredients

Scale
  • 3 medium leeks, white and light green parts only, cleaned and sliced
  • 3 cups fresh or frozen peas (450g)
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (960 ml)
  • ½ cup heavy cream or full-fat coconut milk (120 ml)
  • 2 large shallots, thinly sliced
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh mint or parsley leaves, chopped (optional garnish)

Instructions

  1. Trim and slice the white and light green parts of the leeks. Rinse thoroughly to remove any dirt trapped between layers (about 5 minutes).
  2. In a large heavy-bottomed pot, melt 3 tablespoons of unsalted butter over medium-low heat. Add the sliced leeks and cook gently for 10-12 minutes, stirring occasionally, until soft and fragrant but not browned. Add minced garlic in the last 2 minutes.
  3. Add the peas and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Use an immersion blender to puree the soup until silky smooth. Alternatively, blend in batches using a countertop blender. For an ultra-smooth finish, strain the soup through a fine mesh sieve (optional).
  5. Stir in ½ cup of heavy cream or coconut milk. Season with salt and freshly ground black pepper to taste. Warm gently over low heat for 3-5 minutes without boiling.
  6. While the soup is warming, heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add thinly sliced shallots and fry, stirring occasionally, until golden brown and crispy (about 5-7 minutes). Remove with a slotted spoon and drain on paper towels.
  7. Ladle the bisque into bowls, top with crispy shallots, and garnish with chopped fresh mint or parsley if desired.

Notes

Cook leeks low and slow to coax out sweetness without bitterness. Be careful not to burn shallots; fry on medium-low heat and stir often. If soup is too thick after blending, add broth or water to loosen. For dairy-free, use coconut milk and plant-based butter substitutes. Crispy shallots add essential texture and flavor; alternatives include fried green onions, toasted pumpkin seeds, or crispy bacon bits.

Nutrition

Keywords: spring pea soup, leek bisque, creamy soup, crispy shallots, spring recipe, easy soup, vegetarian soup, gluten-free soup

Find it online: https://yumbelle.com/creamy-spring-pea-and-leek-bisque-recipe-with-crispy-shallots-easy-and-perfect-for-spring/