Recipe

Fresh Or Frozen Pea Soup Recipe

	Borinda / All my dishes 1 year, 3 months ago This is my version of Marion Morash's Fresh Pea Soup from her Victory Garden Cookbook. I do not use her cream enrichment, just use extra lettuce for the thick texture we love. This soup is gorgeous in color and enjoyable hot or chilled. Prep:10m Cook:35m Servings:6	Borinda
	fresh easy healthy colorful thick delicous

Does this look good? Yeah! / Nope

Recent Gawkers

mitchki

borinda

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

Freshly ground pepper

Directions

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.

Not quite what you're looking for? See more Soup And Stew / Vegetarian

Or see more just like this

Comments

debra47 1 year, 3 months ago said:
Sounds really delicious!

magpieno6 1 year, 3 months ago said:
This sounds good. I have never cooked lettuce before, but there is always a first time. sounds good.

borinda 1 year, 3 months ago said:
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.