Pea and lettuce soup Recipe | 4Food

Healthy recipes Pea, lettuce and tarragon soup recipe

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Date Published:: 25/09/2007

A refreshing soup recipe using plenty of greens to create a vibrant colour and memorable flavour.

Serves 4
Ready in 25 minutes

Nutritional Information

Per serving:
273kcals
14.4g fat (7.8g saturated)
13.7g protein
23.9g carbs
8.1g sugar
0.5g salt

Ingredients

40g butter
6 spring onions, trimmed and sliced
675g freshly-shelled or frozen peas
Leaves from 4 fresh tarragon sprigs
225g romaine lettuce, finely shredded
1 litre fresh vegetable stock, hot
2 tbsp crème fraiche
Watercress sprigs, to garnish (optional)

Method: How to make pea and lettuce soup

1. Melt the butter in a large saucepan over a medium heat. Add the onions and cook, stirring, for 2 minutes. Stir in three-quarters of the peas, half the tarragon and all the lettuce. Cook for 1 minute. Add the stock, bring to the boil, cover and simmer for 8-10 minutes if the peas are fresh, 5 minutes if frozen, or until tender.

2. Whizz the soup in a blender with the remaining tarragon, until smooth. Pass through a fine sieve into a clean saucepan. Stir in the rest of the peas and simmer gently for 4-5 minutes or until the peas are just tender. Season to taste.

3. Divide the soup between bowls, swirl the crème fraiche into each soup and garnish with watercress sprigs, if you like. Serve with crusty fresh bread on the side.

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