Green Pea Soup is a delightful staple that bridges fresh and comforting flavors. Picture handfuls of bright green peas simmering alongside lettuce, their sweet notes mellowed by gentle seasoning. This recipe comes from a tradition of making the most of seasonal peas in early summer, yet it can be prepared year-round using frozen peas, which retain much of their vibrant color. A roux of butter and flour thickens the soup, granting it a smooth consistency, while lettuce adds a subtle extra layer of fresh greenness.
Once, in simpler times, one might have shelled peas straight from the garden, mindful of how precious each pod was. Today, the process may be more straightforward, but the satisfaction of tasting the peas’ natural sweetness remains. This soup can be a lovely first course or a light meal in its own right. If you fancy a richer finish, a swirl of cream can be stirred in just before serving, though it’s perfectly lovely without. Its color alone—often a vivid spring-green—tends to bring cheer, especially during cooler months when a glimpse of bright color is warmly welcomed.
Though the peas are key, the lettuce is an unsung hero here. Often relegated to salads, lettuce provides a mild green flavor that enhances the peas without overpowering them. As for seasoning, simple salt and pepper are typically enough, but you could add a chopped onion or a hint of fresh herbs if you’re so inclined. The peas themselves shine easily, and once you purée the soup, the texture turns velvety. With modern appliances, blending is quick, but you can also leave it partially chunky if you prefer a more rustic feel. Either way, this soup stands as a testament to how a few fresh ingredients can combine into something bright, nourishing, and classically appealing.
Ingredients (serves 4)
- 4 cups vegetable broth
- 2 cups fresh green peas (or frozen)
- 1 small lettuce head, chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Start the Roux: In a medium saucepan over low to medium heat, melt the butter. Once it’s foaming slightly, whisk in the flour, creating a smooth paste. Let it cook for a minute or two to remove any raw flour taste, but avoid browning it.
- Add Broth Carefully: Gradually pour in the vegetable broth, whisking steadily. This helps the roux dissolve without clumps. Raise the heat to bring the mixture to a gentle simmer.
- Incorporate Peas and Lettuce: Stir in the peas (rinsed if fresh or thawed if frozen) and the chopped lettuce. As the peas cook, they’ll turn even brighter green, especially with a bit of lettuce to accompany them. If using fresh peas, ensure they’re shelled and any blemishes removed.
- Simmer & Season: Let the soup simmer for about 15 minutes, allowing the peas and lettuce to soften. Sprinkle in salt and pepper, adjusting to your preference. The overall flavor should be mildly sweet, with a hint of vegetal freshness.
- Purée or Not: Depending on texture preference, use an immersion blender to purée the soup until smooth, or blend part of it, leaving some peas intact for a chunkier consistency. Both methods produce a flavorful result.
- Finish & Serve: Taste again, adjusting salt or pepper if needed. If you’d like a richer soup, stir in a small splash of cream. Ladle into bowls and serve warm, perhaps with fresh bread on the side. The soup’s lovely green hue tends to draw compliments at the table.
Bright, lightly sweet, and surprisingly comforting, Green Pea Soup is an excellent reminder that simple vegetables can shine when handled with care. Whether you’ve plucked peas straight from your garden or have a handy bag of frozen peas, this recipe transforms them into a luscious bowl that’s both homely and refined.