Pea Lettuce And Celery Soup Recipes

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PEA, LETTUCE & CELERY SOUP RECIPE - (3.8/5)

Provided by ltrodrigu

Number Of Ingredients 17



Pea, Lettuce & Celery Soup Recipe - (3.8/5) image

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.

2 tablespoons neutral oil, such as safflower or canola
2 tablespoons unsalted butter
1 leek, cut into small pieces and rinsed in several changes of cool water
2 sticks celery, cut into small pieces
1 medium onion, finely sliced
4 cups boiling vegetable stock, plus more to thin, if needed
1 1/4 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground white or black pepper, plus more to taste
1/2 teaspoon sugar, plus more to taste
2 (14-16-ounce) bags frozen peas, thawed
Leaves from 1 head Bibb or 1 small head Boston lettuce
1/4 cup coarsely chopped parsley
1/4 cup fresh mint leaves
1/4 cup heavy cream or half and half
Fried diced chorizo, pancetta, bacon or prosciutto, for garnish (optional)
Small croutons, for garnish (optional)
Chopped toasted hazelnuts, for garnish (optional)

LETTUCE AND PEA SOUP

Categories     Soup/Stew     Milk/Cream     Blender     Leafy Green     Quick & Easy     Lunch     Pea     Spring     Dill     Lettuce     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11



Lettuce and Pea Soup image

Steps:

  • Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)
  • Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
  • Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).

1 large head romaine (1 1/2 pound)
1 medium onion, chopped
2 tablespoons unsalted butter
1/2 teaspoon finely chopped garlic
1 (10-ounce) package frozen peas (2 1/4 cups)
1 cup chicken broth
1 1/2 cups water
3/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
1/4 cup heavy cream

CUCUMBER, PEA & LETTUCE SOUP

Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day

Provided by Good Food team

Categories     Lunch, Soup, Starter

Time 20m

Number Of Ingredients 8



Cucumber, pea & lettuce soup image

Steps:

  • Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
  • Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

1 tsp rapeseed oil
small bunch spring onions , roughly chopped
1 cucumber , roughly chopped
1 large round lettuce , roughly chopped
225g frozen peas
4 tsp vegetable bouillon
4 tbsp bio yogurt (optional)
4 slices rye bread

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.

Provided by Martha Rose Shulman

Categories     weekday, soups and stews, appetizer

Time 30m

Yield Six regular servings or 12 aperitifs

Number Of Ingredients 11



Chilled Pea, Lettuce and Herb Soup image

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.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams

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
1/3 cup coarsely chopped fresh tarragon leaves
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup chopped chives, plus additional for garnish
Chopped fresh tarragon, chives and/or mint for garnish

CREAMY CHILLED BASIL, PEA & LETTUCE SOUP

A smart starter that's easy to make and has a summery, delicate taste

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 15m

Number Of Ingredients 5



Creamy chilled basil, pea & lettuce soup image

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.

Nutrition Facts : Calories 263 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

300g fresh or frozen peas
1 large bunch basil , leaves only
1 head soft lettuce , core removed and shredded
850ml cold vegetable stock
200ml pot crème fraîche

LETTUCE AND PEA SOUP

Categories     Soup/Stew     Dairy     Leafy Green     Vegetable     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9



Lettuce and Pea Soup image

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.

1 cup chopped onion
2 tablespoons vegetable oil
5 cups sliced romaine (about 1 head)
1 1/2 cups chicken broth plus, if desired, additional to thin soup
1 cup cooked fresh or thawed frozen peas
1/2 teaspoon sugar
3/4 teaspoon chopped fresh marjoram leaves or 1/4 teaspoon dried, crumbled
a pinch freshly grated nutmeg
1/4 cup sour cream

CELERY VEGETABLE SOUP

I had a load of veg that needed using up and since the weather's getting cooler, I thought a vegetable soup was the way forward. I had a whole head of lettuce so started off making an easy celery soup and then added the rest. You could put in whatever you have to hand.

Provided by Snowbunny Andorra

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Celery Vegetable Soup image

Steps:

  • Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling.
  • Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally.
  • Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft.
  • Blend with a hand blender, and season to taste. Add the Tabasco if using.
  • Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly.
  • Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more).
  • Stir the fresh parsley through and serve with some fresh crusty bread.

25 g butter
1 whole head of celery, sliced
2 medium onions, diced
1 large leek, sliced
3 garlic cloves, minced
3 vegetable stock cubes
2 large potatoes, peeled and diced into 1cm cubes
3 carrots, peeled and diced into 0 . 5cm cubes
1 large courgette, diced
1 1/2 cups frozen peas
boiling water
1 teaspoon Tabasco sauce (optional)
200 ml double cream (optional)
1 large handful fresh parsley, chopped
salt and white pepper, to taste

PEA AND LETTUCE SOUP

This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.

Provided by Jacquie in Brisbane

Categories     Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9



Pea and Lettuce Soup image

Steps:

  • Cook onion gently in butter.
  • Add stock and peas, simmer until peas are tender.
  • Add lettuce and cook until wilted.
  • Add milk and puree until smooth.
  • Reheat in pan, season with salt and pepper.
  • Serve with a swirl of cream and chopped mint.

30 g unsalted butter (I use reduced salt)
1 large onion, diced
3 cups chicken stock (I use water or vegetable stock)
1 kg baby peas (I use frozen and add them after the lettuce has wilted)
1 head romaine lettuce
1 cup milk (I use rice milk)
90 ml cream (I use natural yoghurt)
of fresh mint (I cook this with the lettuce)
salt and pepper

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