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“To pipe the polka-dots onto the servings, you will need a pastry bag and a #5 round tip. Hopefully a fun way to get your kids helping and then eating this soup.”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 lb leek, white and light-green parts only, washed well and thinly sliced (about 1 1/2 cups)
  • 3 12 cups canned low sodium chicken broth
  • 4 cups fresh shelled peas or 2 (10 ounce) packages frozen peas, thawed
  • salt & freshly ground black pepper
  • 13 cup sour cream


  1. Heat oil in a medium saucepan over medium heat.
  2. Add leeks and sauté, stirring occasionally, until leeks are softened and translucent, about 5 minutes.
  3. Add chicken stock, and bring mixture to a boil.
  4. Add peas, and reduce heat, simmer until peas are bright green and tender, about 5 minutes.
  5. Remove from heat.
  6. Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth.
  7. eason with salt and pepper.
  8. Pour soup into serving bowls.
  9. To make polka-dots, fill pastry bag with sour cream.
  10. Pipe dots onto surface of soup, and serve.

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