Creamy Chilled Basil Pea Lettuce Soup Recipes

Steps:

• 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.
• 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.
• Serve, garnishing with additional chives, tarragon and/or mint.

Steps:

• Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.
• Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.
• To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

Steps:

• Cook the peas in boiling water for 3 mins. Drain and cool with cold running water. Put the peas, basil, lettuce, vegetable stock and 3⁄4 of the crème fraîche together in a blender and process until smooth. Do this in two batches. Season, cover and chill for at least 1 hr before serving. Add a swirl of remaining crème fraîche and serve.

Steps:

• Melt the butter in a deep pan.
• Add the onion, garlic, green pepper and tarragon.
• Saute 3-4 minutes.
• Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
• Stir in the stock and bring to the boil.
• Reduce heat, cover and simmer for about 20 minutes.
• Remove from heat and put through a blender to puree.
• A handheld is ideal for doing this!
• Return to a clean pan, heat, season with salt and pepper and stir in milk.
• Bring to simmering point.
• Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
• Stir into soup.
• HEAT, but do NOT BOIL!
• Serve garnished with finely chopped parsley and/or spring onions.

Steps:

• Heat oil and butter in a heavy saucepan over medium heat. Add leeks, celery and onions, and cook until soft, about 10 minutes. Add boiling vegetable stock, salt, pepper and sugar to pan and return to boil. Cook until slightly reduced, 8 minutes more. Add peas and simmer until heated through, 2 minutes more. Off heat, add lettuce, parsley and mint to soup. Use a blender to purée until very smooth. Adjust seasoning as needed. Return soup to heat. Stir in cream. If too thick, stir in a little more hot stock. Ladle soup into heated bowls and serve immediately. If desired, garnish each portion with fried diced chorizo, pancetta, bacon, prosciutto, croutons and/or chopped, toasted hazelnuts.

Steps:

• In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

Steps:

• Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don't overfill your machine - you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
• Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
• Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
• Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.

Steps:

• Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
• Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.

Steps:

• In a saucepan cook onion in oil over moderate heat, stirring, until softened, about 10 minutes. Stir in romaine and cook, stirring, until wilted. Stir in 1 1/2 cups broth, peas, sugar, marjoram, nutmeg, and salt and pepper to taste and simmer soup 10 minutes.
• In a blender purée soup in batches until smooth, adding additional broth to thin to desired consistency. If serving soup hot, return it to pan whisk in sour cream. Heat soup, stirring, until just heated through, but do not let it boil. If serving soup cold, transfer it to a bowl and whisk in sour cream. Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool.

Steps:

• In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.