Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Polka-Dot Pea Soup 3.2 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Studded with tiny dollops of sour cream, our velvety fresh-pea soup gets additional flavor from sauteed leeks and chicken stock. Ingredients 2 tablespoons olive oil 1 pound (about 1 ½ cups) leeks, white and light-green parts only, washed well and thinly sliced 3 ½ cups homemade or low-sodium canned chicken stock 4 cups fresh shelled peas, or 2 ten-ounce packages frozen peas, thawed Salt and freshly ground pepper ⅓ cup sour cream Directions Heat oil in a medium saucepan over medium heat. Add leeks; saute, stirring occasionally, until leeks are softened and translucent, about 5 minutes. Add chicken stock, and bring mixture to a boil. Add peas, and reduce heat; simmer until peas are bright green and tender, about 5 minutes. Remove from heat. 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. Season with salt and pepper. Pour soup into serving bowls. To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup, and serve. Cook's Notes To pipe the polka-dots onto the servings, you will need a pastry bag and an Ateco #5 round tip. Rate it Print