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Chilled pea and lettuce soup in the French way

9/12/2016

28 Comments

 
Chilled pea and lettuce soup
The 1970s are long gone, which means that entertaining a group of friends no longer means slaving in the kitchen over a hot stove for hours (if not days) before the event. I'm mentioning this because, no doubt, there are those who are already in a flap about 'the big day' that's so quickly approaching. Yes, you know what I'm talking about. I can see you nodding!

Recently, Peter and I were introduced to a delightful couple, Jan and Chris, who are fortunate enough to spend half the year living in a village in France, and the other half living in a cul de sac in suburban Canberra.

Both of them love to cook, as evidenced by Chris's flavoursome spicy avocado dip (which I've now enjoyed on two occasions...  and, Chris has kindly promised me the recipe). Jan demonstrated her marvellous culinary skills with her version of the chich French creme de petits pois, or cream of pea soup which, incidentally, she makes sans the cream.

As a group of friends sat at around the dining table solving the problems of the modern world on a summery Sunday afternoon, our hostess breezed out of the kitchen with a couple of plastic lemonade bottles in her hands. They were filled with an interesting-looking green liquid, which Jan poured into mugs and served to us.

What a delicous surprise! Chilled pea and lettuce soup. 'Please Jan may I have some more,' I said, licking my lips after finishing the first serving.

Here now is Jan's adaptation of cream of pea soup, minus the cream - which I have aptly named as follows below. Jan swears it's a doddle to make. In my books, that makes the recipe a keeper. No?

CHILLED PEA & LETTUCE SOUP A LA JAN
110g unsalted butter
500g fresh or frozen shelled baby peas
heart of an iceberg lettuce, shredded
1 litre chicken or veal stock, perhaps a little more
a pinch of salt and sugar, to taste
light cream, to serve (optional)

Melt the butter in a large sauce pan over a low heat and add the shredded lettuce. When the lettuce begins to wilt, stir in the peas. If using frozen peas, crank up the heat  momentarily and cook, uncovered, until the peas have thawed. Sprinkle over the salt and sugar, and cook gently for 5-10 minutes.

Now, add the stock, bring the soup to the boil and simmer it for 10-15 minutes longer, until the peas are tender. Allow the soup to cool slightly, before pouring it into the bowl of a food processor or blender. Process until the soup is smooth. Transfer to a jug and chill until ready to serve. Ladle into petite-sized soup bowls or cups. Add a dollop of cream to each bowl if desired. Serves 4-6, or maybe more dependent on appetites.

(Note: while our hostess chilled the soup, it can also be served warm, fresh from the stove top).

Tell me, dear readers, do you like to serve chilled soups? Are you a fan of baby peas? And do you prefer simple recipes over complex ones when you are entertaining?
28 Comments
sherry MacKay link
9/12/2016 08:00:23 am

this soup looks delightful. yes i do love a cold soup in the summertime. i have a recipe for chilled israeli cherry soup; i must make that soon. i am so envious. how do they manage to spread their lives between france and Oz? sounds wonderful.

Reply
Lizzy
9/12/2016 02:09:40 pm

Hi Sherry, it was so delicious. I had heard about it, but never tried it... chilled nor warm. Yes, Jan and Chris lead delicious lives methinks.

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Mandy link
9/12/2016 08:05:32 am

This sounds like the perfect summer soup Lizzy.
Have a happy weekend.
Mandy xo

Reply
Lizzy
9/12/2016 02:10:02 pm

Hello lovely Mandy, thank you. You too xx

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Simone Mason
9/12/2016 02:10:23 pm

I love the sound of this one, Lizzie.

Reply
Lizzy
11/12/2016 04:46:04 pm

Hi Simone, thank you, it's a goodie!

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Michele Walton link
9/12/2016 03:50:05 pm

I love this recipe Liz! Ticks all the boxes for me, especially the make ahead! Thank you!

Reply
Lizzy
11/12/2016 04:46:24 pm

My pleasure, thanks for stopping by!

Reply
Karen (Back Road Journal) link
9/12/2016 04:58:52 pm

That is one delicious and refreshing soup…a favorite of mine.

Reply
Lizzy
11/12/2016 04:46:47 pm

Karen, thank you. I can hardly wait to make it again!

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Laura | Tutti Dolci link
9/12/2016 05:37:52 pm

Sounds like such a delicious soup! I will have to remember to try this when I can pick up very sweet fresh peas from the farmer's market!

Reply
Lizzy
11/12/2016 04:47:03 pm

Oh yes, Laura, delicious!

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Eha
9/12/2016 06:46:59 pm

What a beautiful photo! Being older than you I can assure you this easy treat was very much in favour in the 60's already and has never gone 'out of fashion' in this house [neither have regular dinner parties and foodie groups: perhaps we call them just 'dinner for or with friends' these days :) ] Love, love, love cold soups be they vichyssoise, madrilene, gazpacho, cold borscht or whatever much more than anything hot . . .

Reply
Lizzy
11/12/2016 04:48:11 pm

This was something I had not tasted before recently, Eha. That said, I held many 'dinner parties' in the 1970s and would have loved to know this recipe back then. I love cold soups as well... especially my mother's cherry soup xx

Reply
Amanda link
9/12/2016 07:50:45 pm

Mmmm, this sounds delicious and reminds me of a chilled green pea and mint soup I've made in the past. I must dig my recipe out.

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Lizzy
11/12/2016 04:48:30 pm

Now that sounds delicious, Amanda!

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Lorraine @ Not Quite Nigella link
10/12/2016 07:29:42 am

I love cooked lettuce because we grew up eating it. And peas are another favourite vegetable. I should give this soup a try.

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Lizzy
11/12/2016 04:48:52 pm

'Tis a good one, Lorraine.

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tableofcolors link
10/12/2016 01:18:17 pm

I love simple recipes when entertaining a large group...and quite frankly I cook for crowd everyday, so recipes like these are greatly appreciated! Thank you for sharing.

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Lizzy
11/12/2016 04:49:11 pm

My absolute pleasure x

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Tandy I Lavender and Lime link
11/12/2016 12:13:26 am

I often make petit pois with lettuce but haven't tried it in soup form.

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Lizzy
11/12/2016 04:49:30 pm

The soup form is lovely, Tandy.

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kellie@foodtoglow link
11/12/2016 10:00:35 am

We are about the same age, albeit I am an ex-pat American (now if Scotland) and I remember all of the work that went into cooking for others. I inherited that trait but have long since simplified and all for the better. Your soup - Jan's soup - sounds marvellous. I can only imagine how refreshing it would taste in a warm garden (I have just put the heat on!). Love the new blog look and bio pic. And belated congratulations on your very well-received book. :-)

Reply
Lizzy
11/12/2016 04:50:56 pm

Hello there Kellie, lovely to hear from you. Yes, all that work that went into those dinner parties back then, eeeks! So much more relaxed and simple now. Yes, this is a delicious soup... warm or cold. Thank you for your very kind words. Much appreciated. Apologies that I haven't visited your place for a while. Been a wee bit busy XX

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David link
11/12/2016 01:32:10 pm

What a delightful soup! And I love how we come upon our recipes. The stories make them all the more flavorful.

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Lizzy
11/12/2016 04:51:23 pm

Thank you, David, I thought so as well... thanks for your kind words x

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Jem @ Lost in Utensils link
13/12/2016 06:12:46 pm

Chilled soups don't get enough credit. They are particularly perfect as an entree during our hot Summer. Looks delicious Lizzy.

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Anna Johnston link
14/12/2016 12:19:32 am

Chilled soups are amazing and this one sounds delish too.
Think I'll put this one on my list as it's green.... so missing the green foods on the island.

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