Logo Print This Recipe

Chilled Pea and Lettuce Soup with Fresh Herbs

Posted by Peggy on June 7, 2012

Chilled Pea and Lettuce Soup with Fresh Herbs
Recipe: Chilled Pea and Lettuce Soup with Fresh Herbs is as refreshing as a dip in a lake


  • 3 tablespoons extra virgin olive oil (your best, fruity olive oil preferred)
  • 2 leeks, white and light green part only, washed and thinly sliced
  • 5 cups fresh or frozen peas
  • 3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
  • 5 cups vegetable or chicken stock
  • 1/4 cup coarsely chopped fresh tarragon leaves
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1/3 cup chopped chives, plus additional for garnish
  • Chopped fresh tarragon, chives and/or mint for garnish


  1. In a large heavy-bottomed pot, heat 1 tablespoon of oil over medium heat. Stir in the leeks and a pinch of kosher salt. Cook, occasionally stirring, until tender, 4-5 minutes. Add the peas, lettuce and 5 cups of stock. Bring to a boil, then cover and reduce heat and simmer for 5 minutes. Remove from heat.
  2. Drain through a strainer set over a bowl, and allow the vegetables and stock to cool several minutes.
  3. Working in batches, purée the vegetables and herbs in a blender with 4 cups of the stock, and remaining 2 tablespoons olive oil until smooth. Add additional stock to desired level of thickness, keeping in mind the soup will thicken a bit when thoroughly chilled. Pour into a bowl, and stir to combine. Season to taste with kosher salt and freshly ground pepper. (Best served after 24 hours.)
  4. Serve garnished with additional chives, tarragon and/or mint.

Active Time: 20 minutes

Chill Time: Several hours and up to several days

Number of servings (yield): 4-6

Copyright © Peggy Lampman's dinnerFeed.