Fresh or frozen Pea Soup Recipe

By tjanddj

Ingredients

• 1 carrot, peeled and chopped
• 1 cup sliced white or yellow onion
• 3 cups of shredded lettuce (I use 1 small head of iceberg lettuce, entirely. We like the texture and its sweetness instead of using sugar)
• 3 Tbsp butter
• 3 cups chicken stock
• 2 cups water
• kosher salt
• 1 small bag of frozen peas OR 2 cups fresh peas shopping list
• Freshly ground pepper

Details

Adapted from grouprecipes.com

Preparation

Step 1

Saute the carrots and onions in the butter until tender, not browned, about 8 - 10 minutes.
Add the lettuce and braise this for about 5 minutes, do not use a high heat.
Add the liquids and 1 -2 tsp. salt. (You will find the stock you've used will affect how much seasoning you need at the end to correct the flavor.) Bring this to a boil and then simmer for 5 - 10 minutes.

Add the peas and cook until they are just tender, about 10 minutes.
Remove from the heat.
Puree with an immersable blender or in batches in a conventional blender.
If you prefer a thinner variation you can add a bit more stock.
Correct flavor with salt and pepper to taste.
Serve hot or chilled.






Puree with an immersable blender or in batches in a conventional blender.

If you prefer a thinner variation you can add a bit more stock.

Add a Link?

Sounds really good to me!I also like the lettuce addition...we will be sure and try it!

Re. the inclusion of lettuce in this soup - it adds lots of volume and is the thickening agent, beyond the peas, rather than doing something like a roux or a cream enrichment. The original recipe calls for a bit of sugar but I find the lettuce is sweet enough and does the job. Once you add the lettuce you'll see it reduce in volume, much like cooking fresh spinach as it wilts. Try this, it is a fail-safe recipe.

Not added to any groups yet!