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.
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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- 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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