A Summer Soup Of Lettuce Cucumber And Peas Food

OLD ENGLISH SUMMER SOUP

Steps:

• First of all, in a medium saucepan, melt the butter gently, then add the potatoes, spring onions, lettuce and cucumber. Stir everything round in the butter then, keeping the heat very low, put a lid on and let everything sweat for 10 minutes. Now pour in the stock, stir, add some salt and freshly milled black pepper and bring to the boil. Then reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes. Leave the soup to cool a little, then puree the whole lot in a blender. If you need to do this in two batches, it is helpful to have a bowl to hand to put the first batch in. Finally, check the seasoning, gently re-heat the soup and serve it with the freshly snipped chives stirred in at the last moment or sprinkle a few into each bowl.

A SUMMER SOUP OF LETTUCE, CUCUMBER AND PEAS

Steps:

• First melt the butter in a large saucepan and add the chopped spring onions and let them cook gently for 5 minutes. Meanwhile chop the cucumber into chunks (no need to peel) and shred the lettuce. After the five minutes is up add the lettuce, cucumber and shelled peas to the pan. Give it all a stir, then cover and leave the vegetables to sweat gently for 10 minutes. Next pour in the stock, season with salt and pepper, give it another good stir and bring to the boil. Now reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes. Leave it cool a little, then whiz it all in a blender (probably best in two batches). Pour the soup into a bowl, cover with clingfilm and leave it in the fridge to get absolutely cold. When you're ready to serve, check the seasoning, divide it among four chilled soup bowls, scatter the chives over each serving and swirl about a dessertspoon of cream into each one.

LETTUCE AND PEA SOUP

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.

CHILLED SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP

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.

LETTUCE AND PEA SOUP

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 PEA, LETTUCE AND HERB SOUP

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.