Lettuce and Pea Soup

Adapted From a recipe in Gourmetf

2012 Jan/Feb

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.


  • 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.