French

Fresh Spring Pea Soup

Name: Fresh Spring Pea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 large leek (white and light green parts, minced); 1 large head bibb lettuce or other lettuce (6 cups shredded total); 1/4 cup Italian parsley (roughly chopped); 4 cups chicken stock; 2 cups green peas (frozen and rinsed, or fresh - blanched til tender); 1/2 cup cream (optional); sour cream for garnish (optional)

Fresh Spring Pea Soup is a French style soup using lettuce in it's base. It's beautiful color and delicate flavor make perfect for a light lunch or supper.

By chef Laura Bonicelli

lettucepeassoup

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4 people

Ingredients

2 tablespoonsunsalted butter
2 tablespoonsextra-virgin olive oil
1 largeleek (white and light green parts, minced)
1 large head bibb lettuce or other lettuce (6 cups shredded total)
1/4 cupItalian parsley (roughly chopped)
4 cupschicken stock
2 cupsgreen peas (frozen and rinsed, or fresh - blanched til tender)
1/2 cupcream (optional)
sour cream for garnish (optional)

Instructions

1
In a 4-quart saucepan, melt the butter into the olive oil. When the foam subsides, add the leeks and cook until they are soft. Do not brown. This will take 8 to 10 minutes.
2
Add the lettuce and the parsley to the pan and cook, stirring constantly, for 1 to 2 minutes until wilted. Add the chicken stock and the peas. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
3
Take the soup off the stove and use an immersion blender to pureé until smooth.
4
Return soup to the heat, season with the salt and pepper, and finish with the cream. Heat until the soup is hot, but not boiling, and season again. Serve immediately.

Chef's Notes

Nutrition (per serving)

366

Calories

11g

Protein

21g

Carbs

27g

Fat

Fiber

363mg

Sodium