Pea and Leek Soup with Mint and Tapioca Recipe
Pea and Leek Soup with Mint and Tapioca
Total time: 15 to 30 minutes

Preparation time: 10 min.
Cooking time: 15 min.

Difficulty: Easy
Chef's Note

You can add cubes of camembert and fried bacon bits.

For 4 servings

- 4 Tbsp. large minute tapioca
- green and red food coloring
- 150 g (5 oz.) shelled green peas
- 500 ml (2 cups) water
- 4 Tbsp. unsweetened evaporated milk
- 1 Tbsp. fresh chopped mint
- 1 Tbsp. chopped cilantro
- 1/4 tsp. ground cumin
- salt to taste
- oven-toasted baguette rounds
- Reblochon cheese
- 4 slices of bacon
  1. Bring 750 ml (3 cups) water to a boil with a few drops of food coloring.
  2. Sprinkle in the tapioca, stirring regularly, and leave until totally colored.
  3. Drain the tapioca and rinse under cold water to stop the cooking.
  4. Clean and chop the leeks.
  5. Cook the leeks with the peas in unsalted water, about 10-12 minutes.
  6. Remove from the heat, season with salt and cumin and blend until very creamy.
  7. Strain to remove any bits of skin from the vegetables.
  8. Add the unsweetened evaporated milk and chopped mint and blend gently.
  9. Season with cilantro, salt and pepper to taste.
  10. Spread the baguette rounds with reblochon and heat in the oven for 2 minutes.
  11. Chop the bacon slices and cook in a skillet.
  12. Place some tapioca in the bottom of glass bowls, add the soup and combine.
  13. Place the croutons and bacon on top of the soup.
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