PEA, LETTUCE & CELERY SOUP RECIPE - (3.8/5)
Provided by ltrodrigu
Number Of Ingredients 17
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.
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
PEA, LETTUCE, AND CELERY SOUP
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. 2. Off heat, add lettuce, parsley and mint to soup. Use a blender to purée until very smooth. Adjust seasoning as needed. 3. 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.
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.
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).
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