Creamy Lettuce and Green Pea Soup
From: Lise, Victoriaville, Quebec, Canada
Comments: Serve this delicious soup garnished with fine lettuce strips, or croutons.
Servings: 4
  • 3/4 cup [190 mL] water, more if needed
  • 1/4 cup [60 mL] finely chopped onion
  • 1 medium leek, white part only, chopped
  • 1 1/2 cups [375 mL] fresh or frozen green peas [14-ounce / 400-g]
  • 1 large head Iceberg lettuce, into fine strips
  • 3 tablespoons [45 g] butter
  • 3 tablespoons [26.25 g] flour
  • 4 cups [1 L] milk
  • 4 cubes chicken broth concentrate
  • Salt, to taste
  • 1 teaspoon [5 mL] pepper
  • 1 cup [250 mL] cream [15%]
  • Pour water into a large casserole; add chopped onion and leek, then bring to a boil.
  • Lower heat, cover and leave to simmer for 5 minutes.
  • Add fresh or frozen green peas; leave to simmer for 5 minutes more adding a little more water if needed.
  • Add lettuce strips, cover and leave to simmer until lettuce is really soft and remaining vegetables tender.
  • Puree mixture into a blender.
  • Melt butter into the same casserole
  • Well stir in flour.
  • Remove from heat before stirring in vegetable puree, milk, chicken broth concentrate cubes, salt and pepper.
  • Cook over medium sitrring soup, until boiling and just thickened.
  • Lower heat and leave soup to simmer slowly stirring often, for approximately 5 minutes.
  • Stir in cream; reheat soup, without boiling, before serving.