Tested till perfect Iced Lettuce and Pea Soup

Iced Lettuce and Pea Soup

Though freshly shelled peas are optimal, thawed frozen peas are also fine.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 bunch 1bunchgreen oniongreen onions, coarsely chopped (about 6)
  • 10 cups 10cupschopped romaine lettuce, (about 2 heads)
  • 3 cups 3cupssodium-reduced chicken stock
  • 2 cups 2cupsfresh peafresh peas or frozen peas, thawed
  • 1 tsp 1tspgranulated sugar
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cupbuttermilk or sour cream
  • 1/2 cup 1/2cupcrumbled goat cheese
  • 2 tbsp 2tbspchopped fresh dill or chives or green onions
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In large saucepan, heat oil over medium heat; cook onions until softened, about 2 minutes. Stir in lettuce; cover and cook, stirring occasionally, until wilted, about 5 minutes.

Stir in broth, 1/2 cup (125 mL) water, peas, sugar, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes.

In blender, puree soup, in batches, until smooth. Strain into large bowl, pressing on solids. Whisk in buttermilk; transfer to airtight container and refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Ladle into bowls. Garnish with goat cheese and dill.

Nutritional Information Per each of 8 servings: about

cal 115 pro 7g total fat 6g sat. fat 2g
carb 10g fibre 4g chol 6mg sodium 421mg
potassium 361mg

% RDI:

calcium 8 iron 12 vit A 24 vit C 27
folate 40
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