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THE ENTERTAINING ISSUE - November December Issue 2018

Lettuce and Pea Soup
Lettuce and Pea Soup

Lettuce and Pea Soup

Jan/Feb 2012

Lettuce is one of the most commonly tossed foods, but when it wilts and is unfit for salad, it still makes a darn good soup. This makes a small batch, but it’s easily doubled. Adapted from a recipe in Gourmet.

olive or canola oil, for cooking

1 small onion, chopped

2 - 3 garlic cloves, chopped

1 T. butter

1 large head romaine or leaf lettuce, chopped

2 c. chicken stock

1 c. frozen peas, thawed

1/2 t. sugar

1/4 c. whipping cream or sour cream

In a large saucepan, heat a drizzle of oil over medium-high heat. Add the onion, garlic and butter, and sauté for 5 to 7 minutes, until the onion is soft. Add the lettuce and stir until it wilts. Add the stock, peas and sugar, and bring the soup to a simmer. Cook it for 15 minutes, then remove it from the heat and add the cream. Purée the soup until smooth using a blender or
a hand-held immersion blender. Serve hot, or cool completely, then chill and serve cold. Serves 2 to 4.

Soups And Stocks