Pea Lettuce And Fennel Soup Recipes

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

FENNEL SOUP WITH PEAS & LEMON

Steps:

• Preheat the oven to 180°C / 350°F / Gas Mark 4.
• Trim the stem and tips from the fennel and cut it into wedges. Peel and slice the onion. Place both in a roasting tin or baking tray with the oil and garlic cloves (leave them in their skins, do not peel), and season with salt and black pepper.
• Roast for 25-30 minutes until the fennel is soft and turning brown.
• When cool enough to handle, squeeze the flesh of the two garlic cloves out into the roasting tin and discard the skins.
• Bring the vegetable stock to the boil in a large saucepan. Add the roasted fennel, onion and garlic, then the frozen peas and simmer for 5 minutes.
• Remove from the heat and use a hand blender, food processor or blender to blitz to a smooth purée, (keep going for a minute or two, this needs to be really smooth), then add the coconut milk, lemon juice, spinach and parsley and blitz again. Taste and add more salt or pepper if required.

CUCUMBER, PEA & LETTUCE SOUP

Steps:

• Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
• Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

PEA, LETTUCE AND FENNEL SOUP

Steps:

• Melt the butter in a heavy large saucepan over medium heat. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes. Add the lettuce and toss until wilted, 1 to 2 minutes. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes.
• In a blender, blend the soup, 1 cup at a time, until smooth. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed.
• Ladle the soup into bowls and serve.