CHILLED SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP
A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand!
Provided by French Tart
Categories Greens
Time 3h10m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 83.9, Fat 0.6, SaturatedFat 0.1, Sodium 16.8, Carbohydrate 16, Fiber 7.1, Sugar 5.9, Protein 5.5
CHILLED FRESH PEA AND LETTUCE SOUP
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
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
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
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
LETTUCE AND PEA SOUP
Categories Soup/Stew Dairy Leafy Green Vegetable Quick & Easy Summer Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
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