Chilled Pea, Lettuce and Herb Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra virgin olive oil
- 2leeks, white and light green part only, cleaned and sliced
- Salt to taste
- 5cups frozen or fresh peas (1½ pounds, or 2 12-ounce bags frozen)
- 3cups, tightly packed, coarsely chopped Boston or bibb lettuce
- 5cups chicken stock, vegetable stock or water
- ⅓cup coarsely chopped fresh tarragon leaves
- ¼cup coarsely chopped flat-leaf parsley leaves
- ¼cup coarsely chopped fresh mint leaves
- ¼cup chopped chives, plus additional for garnish
- Chopped fresh tarragon, chives and/or mint for garnish
For the Chilled Pea, Lettuce and Herb Soup
Nutritional analysis per serving (6 servings)
261 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 13 grams protein; 919 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Chilled Pea, Lettuce and Herb Soup
- Step 1
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.
- Step 2
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.
- Step 3
Serve, garnishing with additional chives, tarragon and/or mint.
- Advance preparation: You can make this dish a day ahead.
Private Notes
Comments
I have made this soup twice now specifically for a friend who is going through chemo. With the addition of cream, goats cheese etc one can add calories which are so important here. It's Just right for the summer and I also added fresh ginger and some curry powder as salt is off his diet. His family raved about it and said just looking at it in the bowl made them feel healthy!
Oh this brings back memories of almost 40 years ago when I was a produce manager for an exclusive grocery store, the first of gourmets, w top quality produce. Since I had to write off produce if/when it was past prime, it was fragile velvety butter lettuce. I allowed my coworkers first pick before me. For some reason they didn’t choose it, lucky me, so I made soup! Heavenly w cream n nutmeg... or not!
This was exceedingly tasty. As per instruction I did drain the veg separately to the broth, which did indeed need more seasoning. Yes it was a phaff, but I think it helped to cool the veg more quickly thereby retaining their colour. Good undertones of tarragon. I served chilled, in chilled bowls, a bit of creme fraiche swriled on top, chopped chives and mint. Dribble of EVOO around. Everyone loved it! Next time I shall try Celia's version.
Could this be frozen?
I don't see why not.
Can you freeze it?
Tried an immersion blender as others suggested but the greens kept gumming it up. Switched to blender and worked so much better. End result was “OK” but missing something. Lemon juice helped a bit but not enough. Garlic, maybe? Won't bother to try again.
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