Pea And Lettuce Soup Recipes

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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.

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 POTATO SOUP



Lettuce and Potato Soup image

This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.

Provided by Martha Rose Shulman

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green parts only, sliced and rinsed well
2 garlic cloves, minced
1 1/4 to 1 1/2 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
6 cups chicken stock, vegetable stock, or water
A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
  • Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
  • Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams

CUCUMBER, PEA & LETTUCE SOUP



Cucumber, pea & lettuce soup image

Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day

Provided by Good Food team

Categories     Lunch, Soup, Starter

Time 20m

Number Of Ingredients 8

1 tsp rapeseed oil
small bunch spring onions , roughly chopped
1 cucumber , roughly chopped
1 large round lettuce , roughly chopped
225g frozen peas
4 tsp vegetable bouillon
4 tbsp bio yogurt (optional)
4 slices rye bread

Steps:

  • Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
  • Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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.

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.

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).

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

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

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Top Asked Questions

How to cook peas and lettuce for Soup?
PER SERVING % DAILY VALUE 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.
Which Blender for pea and lettuce soup?
On a hot day I do not want to turn the oven on or use the hob, so I made this pea and lettuce soup in my Optimum 9400 blender from Froothie, which, due to the friction from the speeding blades will heat as it blends.
How long does it take to cook peas and garlic?
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.
What is the best way to make peas and cream soup?
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).

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