Chilled Summer Lettuce Lovage And Garden Pea Soup Recipes

CHILLED SUMMER LETTUCE, LOVAGE AND GARDEN PEA SOUP

Steps:

• Sweat the spring onions 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 5 minutes, or until the peas are tender.
• Remove from the heat and add the lovage leaves then blend the soup with a hand blender or in a liquidiser. Thin the soup to your preferred texture with the remaining stock. Season to taste with salt and pepper.
• Place the soup in a container and chill in the fridge for at least 2 to 3 hours. Serve chilled with chopped lovage leaves and a swirl of cream.

CHILLED FRESH PEA AND LETTUCE SOUP

Steps:

• In soup pot or large saucepan, melt butter.
• Add leeks and cook until tender but not brown.
• Stir in lettuce and cook until wilted.
• Add peas and combine well.
• Add stock, parsley, tarragon, chervil, pepper and just a sprinkling of salt.
• Bring mixture to a boil; reduce heat and cover and cook until peas are tender, about 30 minutes.
• Puree soup in a blender.
• Chill thoroughly.
• Stir in cream.
• Taste and adjust seasoning.
• Adjust consistency with additional stock or cream if necessary.