Best Pea And Lettuce Soup Recipes

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PEA AND LETTUCE SOUP



Pea and Lettuce Soup image

This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.

Provided by Jacquie in Brisbane

Categories     Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

30 g unsalted butter (I use reduced salt)
1 large onion, diced
3 cups chicken stock (I use water or vegetable stock)
1 kg baby peas (I use frozen and add them after the lettuce has wilted)
1 head romaine lettuce
1 cup milk (I use rice milk)
90 ml cream (I use natural yoghurt)
of fresh mint (I cook this with the lettuce)
salt and pepper

Steps:

  • Cook onion gently in butter.
  • Add stock and peas, simmer until peas are tender.
  • Add lettuce and cook until wilted.
  • Add milk and puree until smooth.
  • Reheat in pan, season with salt and pepper.
  • Serve with a swirl of cream and chopped mint.

CHILLED PEA, LETTUCE AND HERB SOUP



Chilled Pea, Lettuce and Herb Soup image

This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.

Provided by Martha Rose Shulman

Categories     weekday, soups and stews, appetizer

Time 30m

Yield Six regular servings or 12 aperitifs

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
Salt to taste
5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
5 cups chicken stock, vegetable stock or water
1/3 cup coarsely chopped fresh tarragon leaves
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup chopped chives, plus additional for garnish
Chopped fresh tarragon, chives and/or mint for garnish

Steps:

  • Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
  • Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
  • Serve, garnishing with additional chives, tarragon and/or mint.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams

LETTUCE AND PEA SOUP



Lettuce and Pea Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Leafy Green     Quick & Easy     Lunch     Pea     Spring     Dill     Lettuce     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

1 large head romaine (1 1/2 pound)
1 medium onion, chopped
2 tablespoons unsalted butter
1/2 teaspoon finely chopped garlic
1 (10-ounce) package frozen peas (2 1/4 cups)
1 cup chicken broth
1 1/2 cups water
3/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
1/4 cup heavy cream

Steps:

  • Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)
  • Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
  • Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).

LETTUCE AND PEA SOUP WITH CROUTONS



Lettuce and Pea Soup with Croutons image

This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 8

1 large head romaine lettuce
2 tablespoons butter
1 medium onion, coarsely chopped (about 1 cup)
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen peas
1/2 cup fresh mint leaves, firmly packed
Croutons for Lettuce and Pea Soup

Steps:

  • Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.
  • In a large pot, melt butter over medium heat. Add onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add lettuce; stir until just wilted, about 2 minutes.
  • Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.
  • Stir in mint. Season again with salt and pepper. Using an immersion or regular blender (work in batches), puree soup until smooth. If necessary, reheat soup over medium-low heat. Serve garnished with croutons.

PEA, LETTUCE AND FENNEL SOUP



Pea, Lettuce and Fennel Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
2 small shallots, chopped
1 medium fennel bulb, chopped (about 2 cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium head Bibb lettuce, cut into 1/2-inch-wide strips
One 10-ounce package frozen petite peas (about 2 1/4 cups)
1 1/2 cups low-salt chicken broth, plus extra, as needed
1/2 teaspoon fennel seeds

Steps:

  • Melt the butter in a heavy large saucepan over medium heat. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes. Add the lettuce and toss until wilted, 1 to 2 minutes. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes.
  • In a blender, blend the soup, 1 cup at a time, until smooth. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed.
  • Ladle the soup into bowls and serve.

CHILLED SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP



Chilled Summer Lettuce, Lovage and Garden Pea Soup image

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand!

Provided by French Tart

Categories     Greens

Time 3h10m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 8

4 -5 medium spring onions, trimmed and chopped
butter or olive oil
1 large cos lettuce or 2 large butterhead lettuce
250 g fresh garden peas or 250 g frozen peas
1 liter vegetable stock
5 -6 leaves fresh lovage, leaves (plus 4 more to garnish)
salt and pepper
cream, for garnish (optional)

Steps:

  • Sweat the spring onions in the oil or butter until soft, then add the peas and lettuce. Pour over two-thirds of the stock, bring to the boil and simmer gently for 5 minutes, or until the peas are tender.
  • Remove from the heat and add the lovage leaves then blend the soup with a hand blender or in a liquidiser. Thin the soup to your preferred texture with the remaining stock. Season to taste with salt and pepper.
  • Place the soup in a container and chill in the fridge for at least 2 to 3 hours. Serve chilled with chopped lovage leaves and a swirl of cream.

Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.1, Sodium 16.8, Carbohydrate 16, Fiber 7.1, Sugar 5.9, Protein 5.5

CHILLED FRESH PEA AND LETTUCE SOUP



Chilled Fresh Pea and Lettuce Soup image

Make and share this Chilled Fresh Pea and Lettuce Soup recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 leeks, finely chopped (white part only)
1/2 head iceberg lettuce, shredded
4 cups fresh peas, shelled
4 cups chicken stock
1/4 cup parsley, chopped
1 teaspoon fresh tarragon
1 teaspoon dried chervil
1/2 teaspoon fresh ground black pepper
salt
1 cup whipping cream

Steps:

  • In soup pot or large saucepan, melt butter.
  • Add leeks and cook until tender but not brown.
  • Stir in lettuce and cook until wilted.
  • Add peas and combine well.
  • Add stock, parsley, tarragon, chervil, pepper and just a sprinkling of salt.
  • Bring mixture to a boil; reduce heat and cover and cook until peas are tender, about 30 minutes.
  • Puree soup in a blender.
  • Chill thoroughly.
  • Stir in cream.
  • Taste and adjust seasoning.
  • Adjust consistency with additional stock or cream if necessary.

Nutrition Facts : Calories 500.3, Fat 31.5, SaturatedFat 18.3, Cholesterol 104, Sodium 432.2, Carbohydrate 40.1, Fiber 9.2, Sugar 15, Protein 16.7

CROUTONS FOR LETTUCE AND PEA SOUP



Croutons for Lettuce and Pea Soup image

These croutons are the garnish for our Lettuce and Pea Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 3

1 baguette
2 tablespoons melted butter
Coarse salt

Steps:

  • Preheat oven to 375 degrees. Slice half a baguette (1/4 pound) into 3/4-inch cubes (about 4 cups). Transfer to a rimmed baking sheet. Drizzle with melted butter; season with salt. Toss well to coat; spread in an even layer.
  • Bake until golden brown, tossing halfway through, 15 to 20 minutes.

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