Chilled Pea, Lettuce and Herb Soup

This elegant soup is sweet and heavenly. The texture is silky and the consistency thick — but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.

Ingredients

For the chilled pea, lettuce and herb soup

• 3 tablespoons extra virgin olive oil
• 2 leeks, white and light green part only, cleaned and sliced
• Salt to taste
• 5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
• 3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
• 5 cups chicken stock, vegetable stock or water
• ⅓ cup coarsely chopped fresh tarragon leaves
• ¼ cup coarsely chopped flat-leaf parsley leaves
• ¼ cup coarsely chopped fresh mint leaves
• ¼ cup chopped chives, plus additional for garnish
• Chopped fresh tarragon, chives and/or mint for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    249 calories; 10 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 12 grams protein; 6 milligrams cholesterol; 332 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six regular servings or 12 aperitifs

Preparation

For the chilled pea, lettuce and herb soup

1. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
2. Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
3. Serve, garnishing with additional chives, tarragon and/or mint.

• Advance preparation: You can make this dish a day ahead.

30 minutes