Croutons For Lettuce And Pea Soup Recipes

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LETTUCE SOUP WITH CUCUMBER CROUTONS



Lettuce Soup With Cucumber Croutons image

Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It also happens to be a wonderful way of using up any stray lettuces in your fridge. You do not want to use anything that is unpalatable, but I often start the week planning to eat a lot of salad and then end it having not lived up to my intentions. This recipe is the perfect way of atoning for that. This time of year I especially prefer this soup chilled, which makes life much easier because you can cook it in advance. If cold soup is not your thing, do not panic; it is just as good served at room temperature. Either way, this soup is taken up a few notches by being studded, by some cucumber croutons: small, jade cubes cut like toasted-bread dice, only so much more elegant.

Provided by Nigella Lawson

Categories     dinner, soups and stews, appetizer

Time 30m

Yield About 2 quarts

Number Of Ingredients 9

2 tablespoons butter
6 scallions, white part only, finely sliced
8 new potatoes, peeled and diced
7 cups chicken or vegetable stock
1 pound Boston lettuce, roughly chopped
1/3 to 1/2 cup sour cream
Salt
2 tablespoons finely sliced chives
1 cucumber, peeled, seeded and diced

Steps:

  • Melt butter in a large saucepan, and add scallions. Sauté until softened. Add potatoes to pan, stir well, then add stock. Bring to a boil, then reduce to low, and simmer until potatoes are tender, 15 minutes.
  • Add the lettuce to the pan, and stir until it is wilted. Remove from heat, and allow it to cool until no longer steaming. Using a blender and, working in batches, purée soup until it is smooth. Transfer to a serving bowl, and add 1/3 cup sour cream and salt to taste. Stir until smooth, and adjust sour cream and salt as needed. If soup is to be served chilled (it may be served at room temperature), cover bowl with plastic wrap and refrigerate.
  • To serve, ladle into bowls, and sprinkle with chives and cucumber ''croutons.''

Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 1 gram, TransFat 0 grams

LETTUCE SOUP WITH CROUTONS



Lettuce Soup with Croutons image

Provided by Victoria Granof

Categories     Soup/Stew     Blender     Leafy Green     Vegetable     Appetizer     Bake     Sauté     Kid-Friendly     Quick & Easy     Dinner     Spring     Lettuce     Cookie     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil, plus more to taste
2 shallots, peeled and diced
4 cups chicken or vegetable broth
1 small russet potato, peeled and cubed
2 cups day-old rustic bread, torn into pieces with your fingers
6 cups torn lettuce (any varieties)
1/2 cup fresh leafy herbs, such as basil, parsley, and tarragon
Kosher salt and freshly ground black pepper to taste

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
  • 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
  • 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
  • 5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
  • 6. Add the salt and pepper, then puree the soup in a blender until smooth.
  • 7. Top with the croutons and serve.

PEA, LETTUCE & CELERY SOUP RECIPE - (3.8/5)



Pea, Lettuce & Celery Soup Recipe - (3.8/5) image

Provided by ltrodrigu

Number Of Ingredients 17

2 tablespoons neutral oil, such as safflower or canola
2 tablespoons unsalted butter
1 leek, cut into small pieces and rinsed in several changes of cool water
2 sticks celery, cut into small pieces
1 medium onion, finely sliced
4 cups boiling vegetable stock, plus more to thin, if needed
1 1/4 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground white or black pepper, plus more to taste
1/2 teaspoon sugar, plus more to taste
2 (14-16-ounce) bags frozen peas, thawed
Leaves from 1 head Bibb or 1 small head Boston lettuce
1/4 cup coarsely chopped parsley
1/4 cup fresh mint leaves
1/4 cup heavy cream or half and half
Fried diced chorizo, pancetta, bacon or prosciutto, for garnish (optional)
Small croutons, for garnish (optional)
Chopped toasted hazelnuts, for garnish (optional)

Steps:

  • Heat oil and butter in a heavy saucepan over medium heat. Add leeks, celery and onions, and cook until soft, about 10 minutes. Add boiling vegetable stock, salt, pepper and sugar to pan and return to boil. Cook until slightly reduced, 8 minutes more. Add peas and simmer until heated through, 2 minutes more. Off heat, add lettuce, parsley and mint to soup. Use a blender to purée until very smooth. Adjust seasoning as needed. Return soup to heat. Stir in cream. If too thick, stir in a little more hot stock. Ladle soup into heated bowls and serve immediately. If desired, garnish each portion with fried diced chorizo, pancetta, bacon, prosciutto, croutons and/or chopped, toasted hazelnuts.

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.

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.

LETTUCE AND PEA SOUP



Lettuce and Pea Soup image

Categories     Soup/Stew     Dairy     Leafy Green     Vegetable     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 cup chopped onion
2 tablespoons vegetable oil
5 cups sliced romaine (about 1 head)
1 1/2 cups chicken broth plus, if desired, additional to thin soup
1 cup cooked fresh or thawed frozen peas
1/2 teaspoon sugar
3/4 teaspoon chopped fresh marjoram leaves or 1/4 teaspoon dried, crumbled
a pinch freshly grated nutmeg
1/4 cup sour cream

Steps:

  • In a saucepan cook onion in oil over moderate heat, stirring, until softened, about 10 minutes. Stir in romaine and cook, stirring, until wilted. Stir in 1 1/2 cups broth, peas, sugar, marjoram, nutmeg, and salt and pepper to taste and simmer soup 10 minutes.
  • In a blender purée soup in batches until smooth, adding additional broth to thin to desired consistency. If serving soup hot, return it to pan whisk in sour cream. Heat soup, stirring, until just heated through, but do not let it boil. If serving soup cold, transfer it to a bowl and whisk in sour cream. Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool.

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.

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