Iced Lettuce and Pea Soup

Author: Canadian Living

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

  • Portion size 8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 bunch green onion coarsely chopped (about 6)
  • 10 cups chopped romaine lettuce (about 2 heads)
  • 3 cups sodium-reduced chicken stock
  • 2 cups fresh peas thawed
  • 2 cups frozen peas thawed
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped green onions

Method

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 facts Per each of 8 servings: about

  • Sodium 421 mg
  • Protein 7 g
  • Calories 115.0
  • Total fat 6 g
  • Potassium 361 mg
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Iced Lettuce and Pea Soup

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