Lettuce And Lovage Soup
This delightful pea and lettuce soup is a vibrant and refreshing dish that celebrates the fresh flavors of spring. The combination of tender peas and crisp lettuce simmered in a fragrant broth creates a light and satisfying soup that can be enjoyed either hot or cold. Blending the ingredients to your desired texture adds an element of customization to this recipe, allowing you to tailor it to your personal taste preferences. Garnished with a hint of fresh lovage or tarragon, this soup is a feast for the senses, perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 medium onion
- a little butter or olive oil
- 1 large cos or 2 large butterhead lettuce
- 250g/9oz (shelled weight) fresh or frozen peas
- 1L/1¾pt good chicken or vegetable stock
- 5-6 fresh lovage leaves (plus 4 more to garnish) or 3-4 sprigs fresh tarragon
- salt and pepper
Instructions
- Sweat the onion in the oil or butter until soft, then add the peas and lettuce. Pour over two-thirds of the stock, bring to the boil and simmer gently for 4-6 minutes (until the fattest of the peas are completely tender).
- Remove from the heat and add the lovage leaves or tarragon, then blend the soup with a hand blender or in a liquidiser. I stop blending before it is completely smooth, as I like to see and feel some texture, but a completely smooth, velvety texture is also nice. Thin the soup to your preferred texture with the remaining stock. I like it quite thick, but again, it's a matter of personal taste.
- To serve cold, chill in the fridge, or if you're in a hurry, transfer to a cold bowl and place this in a second, larger bowl half filled with iced water. Stir until chilled, changing the water and adding more ice as necessary.
- To serve hot, reheat, stirring occasionally and do not allow to boil. In both cases, garnish with a single lovage leaf or a tiny sprig of tarragon in each bowl.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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