Green Pea, String Bean and Romaine Lettuce Soup
Comments: This soup can also be pureed into a blender or a food processor until smooth, and served warm or cold.
Servings: 8 [1-cup / 250-mL each]
IngredientsPreparation
  • 6 cups [1.5 L] chicken or vegetable broth
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 large carrot, thinly sliced
  • 1 1/2 cups [375 mL] 2-inch [5-cm] long pieces string beans
  • 1/2 Romaine lettuce head, sliced
  • 1 1/4 cups 310 mL] frozen peas, thawed
  • 1 cup [250 mL] cleaned fresh mushroom slices
  • 1/3 cup [80 mL] finely chopped parsley leaves
  • 1/4 teaspoon [1 mL] pepper
  • 1 teaspoon [5 mL] dill seeds
    or
    1/4 cup [60 mL] freshly chopped dill
  • 1 pinch nutmeg
  • Salt, to taste
  • Into a large casserole, combine then together chicken or vegetable broth, celery slices, minced garlic, chopped onion and carrot slices to a boil.
  • Cover, lower heat and leave to simmer slowly for 10 minutes.
  • Add string bean pieces and simmer for approximately 5 minutes more, until vegetables are tender.
  • Mix in sliced lettuce, thawed green peas and mushroom slices; cook for 3 to 5 minutes more, until tendre.
  • Mix in finely chopped parsley leaves, pepper, dill sedds or freshly chopped dill, nutmeg and salt.
  • Serve hot.