LETTUCE SOUP WITH CROUTONS
Provided by Victoria Granof
Categories Soup/Stew Blender Leafy Green Vegetable Appetizer Bake Sauté Kid-Friendly Quick & Easy Dinner Spring Lettuce Cookie Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. In a large pot, heat the olive oil over medium heat. Add the shallots and sauté until soft, about 5 minutes.
- 3. Add the broth and potato and simmer, uncovered, for 15 to 20 minutes.
- 4. Meanwhile, place the bread on a baking sheet, sprinkle it with olive oil and salt, and bake it until crispy, about 15 minutes. Remove and let cool.
- 5. Add the lettuce and herbs to the soup. Simmer for 10 minutes more.
- 6. Add the salt and pepper, then puree the soup in a blender until smooth.
- 7. Top with the croutons and serve.
PEA & FENNEL SOUP
Steps:
- Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Off the heat, add the salt and pepper.
- Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Whisk in the creme fraiche and taste for seasoning. Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top.
- Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
- Yield: 2 cups
LETTUCE AND PEA SOUP WITH CROUTONS
This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.
- In a large pot, melt butter over medium heat. Add onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add lettuce; stir until just wilted, about 2 minutes.
- Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.
- Stir in mint. Season again with salt and pepper. Using an immersion or regular blender (work in batches), puree soup until smooth. If necessary, reheat soup over medium-low heat. Serve garnished with croutons.
CROUTONS FOR LETTUCE AND PEA SOUP
These croutons are the garnish for our Lettuce and Pea Soup.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees. Slice half a baguette (1/4 pound) into 3/4-inch cubes (about 4 cups). Transfer to a rimmed baking sheet. Drizzle with melted butter; season with salt. Toss well to coat; spread in an even layer.
- Bake until golden brown, tossing halfway through, 15 to 20 minutes.
HOMEMADE CROUTONS
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
CUCUMBER, PEA & LETTUCE SOUP
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
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
LETTUCE SOUP WITH CUCUMBER CROUTONS
Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It also happens to be a wonderful way of using up any stray lettuces in your fridge. You do not want to use anything that is unpalatable, but I often start the week planning to eat a lot of salad and then end it having not lived up to my intentions. This recipe is the perfect way of atoning for that. This time of year I especially prefer this soup chilled, which makes life much easier because you can cook it in advance. If cold soup is not your thing, do not panic; it is just as good served at room temperature. Either way, this soup is taken up a few notches by being studded, by some cucumber croutons: small, jade cubes cut like toasted-bread dice, only so much more elegant.
Provided by Nigella Lawson
Categories dinner, soups and stews, appetizer
Time 30m
Yield About 2 quarts
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan, and add scallions. Sauté until softened. Add potatoes to pan, stir well, then add stock. Bring to a boil, then reduce to low, and simmer until potatoes are tender, 15 minutes.
- Add the lettuce to the pan, and stir until it is wilted. Remove from heat, and allow it to cool until no longer steaming. Using a blender and, working in batches, purée soup until it is smooth. Transfer to a serving bowl, and add 1/3 cup sour cream and salt to taste. Stir until smooth, and adjust sour cream and salt as needed. If soup is to be served chilled (it may be served at room temperature), cover bowl with plastic wrap and refrigerate.
- To serve, ladle into bowls, and sprinkle with chives and cucumber ''croutons.''
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 1 gram, TransFat 0 grams
PEA AND LETTUCE SOUP
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
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
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.
PEA & PESTO SOUP WITH FISH FINGER CROûTONS
Kids will love this green vegetable blend with chunks of breaded fish fingers
Provided by Good Food team
Categories Lunch, Soup
Time 20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Tip the peas and potatoes into a large saucepan, then pour in the stock. Bring to the boil and simmer for 10 mins, until the potato chunks are tender. Meanwhile, grill the fish fingers as per pack instructions until cooked through and golden. Cut into bitesize cubes and keep warm.
- Take a third of the peas and potatoes out of the pan with a slotted spoon and set aside. Blend the rest of the soup until smooth, then stir in the pesto with the reserved vegetables. Heat through and serve in warm bowls with the fish finger croûtons on top.
Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.88 milligram of sodium
LETTUCE AND PEA SOUP
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
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).
PEA SOUP WITH PANCETTA AND CROUTONS
Provided by Amanda Hesser
Categories soups and stews, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread the pancetta over the base of a medium soup pan and place over medium-low heat. Cook, rendering the fat, until browned on the edges, about 5 minutes. Remove to a paper-towel lined plate. Pour off all but a thin coating of fat. Return to medium heat, and add the garlic and leek. Cook until soft on the edges. Add the peas, broth and 2 cups of water. Season with salt. Bring to a simmer and cook until the peas are just tender, about 5 minutes.
- Turn off the heat and stir in the chives and tarragon. Let steep for 5 minutes. Ladle the soup in small batches into a blender and purée until smooth (because it is hot, turn the blender on low and hold the lid on tight). Taste and adjust seasoning, adding a little lemon juice to sharpen the flavor. Meanwhile, break the bread into small croutons and toss in a bowl with olive oil, just to coat. Ladle soup into bowls and top each bowl with a little pancetta and a few croutons.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 800 milligrams, Sugar 12 grams, TransFat 0 grams
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Reviews 5Category SoupCuisine BritishTotal Time 25 mins
- heat the oil in a large pan and saute the onion for 3 minutes then ad the garlic for further 2 minutes
- Add the peas and chopped lettuce along with the stock, cover and simmer for approximately 20 minutes
- Use a stick blender to blitz the soup till creamy. Or for a ore rustic style simply mash down with a potato masher
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- Melt 3 tablespoons of the butter in a Dutch oven or large soup pot over medium flame. Add the leek and cook, stirring frequently, until it is soft and translucent, about 7 minutes. Don’t let it brown—reduce heat, if needed. Add garlic and cook another 2 minutes, stirring frequently. Add lettuce and cook, stirring frequently, until it wilts, another 7 minutes.
- Add peas, stock, 1 cup of water, remaining 2 tablespoons of butter, and the salt and pepper, and bring to a simmer. Cook for about 5 minutes, until peas are soft. Using a slotted spoon, transfer about 1/2 cup of the peas to a small bowl and reserve (honestly, this was probably the most painstaking part of cooking this soup).
- Stir in the tarragon and cream. Purée the soup until smooth, using a blender and working in batches. (Clark says you can also use an immersion blender, but that didn’t get it as smooth as we wanted it to be—use a blender.) Then return it to the pot. Taste and adjust the seasoning with salt, if needed.
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