Purée of Green Pea, Lettuce & Sorrel Soup

Name: Purée of Green Pea, Lettuce & Sorrel Soup
Yield: Serves 6
Cuisine: French
Ingredients: 1 medium-sized cos lettuce, stalk removed and leaves finely shredded; 100 ml crème fraîche or cream [35% fat] - optional; salt and freshly ground white pepper; 1.2 litres light chicken stock; 2 bunches sorrel, washed, stalks removed and leaves shredded; 300 g freshly shelled peas [from 500 g peas in their pods]; 100 g leek, white part only, well-washed and thinly sliced; 60 g butter [or 60 ml olive oil, if the soup is to be served cold]

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Here is a versatile soup that may be served hot or cold, with the addition of cream if desired. It is fresh in flavour and has a beautiful colour. Buy organic lettuce, if possible, as the flavour is infinitely superior.

Ingredients

60 g butter [or 60 ml olive oil, if the soup is to be served cold]
100

Oceania
Europe
France
Australia
Soup
Gluten-free
Mediterranean

Method

In a covered 4-litre stockpot, heat the oil or butter and sweat the leek over low heat for 10 minutes, stirring occasionally, until soft but not coloured. Add the lettuce, cover the pot and sweat for 5 minutes or until it has softened.
Add the peas, shredded sorrel and stock and bring to a boil. Skim the surface, season with salt and pepper and simmer for 20-30