Pea Lettuce And Celery Soup Food

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

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.

CELERY SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

CELERY VEGETABLE SOUP

Steps:

• Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling.
• Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally.
• Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft.
• Blend with a hand blender, and season to taste. Add the Tabasco if using.
• Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly.
• Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more).
• Stir the fresh parsley through and serve with some fresh crusty bread.

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.

CUCUMBER, PEA & LETTUCE SOUP

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.

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.

PEA AND LETTUCE SOUP

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

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).