Pronto Pea Soup

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Servings: 4


  • 2 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
  • 1 large leek or onion, diced
  • 1 lb frozen peas
  • 1 cube chicken bouillon
  • 1 cup boiling water
  • 2 cups evaporated milk
  • Salt
  • Freshly ground pepper
  • Croutons or crackers


    • In saucepan, heat olive oil over medium heat. Stir in leek; cook, stirring occasionally, until wilted.
    • Add peas; reduce heat to low, cover pan and cook for 3 minutes. Meanwhile, in heatproof glass measure, dissolve bouillon cube in boiling water. Pour bouillon over leek mixture; simmer for 3 minutes. Remove from heat.
    • Using immersion blender, and being careful not to splash, purée mixture until smooth.
    • Stir in evaporated milk. Return saucepan to heat; cook, stirring occasionally, over low heat for 5 minutes or until heated through.
    • Season with salt and pepper to taste. Serve with croutons.