Lettuce and Pea Soup with Chervil Cream
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
25 min
Appears in
Published 1997
This is a quick and delicate summer soup that can be served hot or cold. Later in the year, the lettuce could be replaced with leaves from three big bunches of watercress.
Ingredients
2 round 750 g 1½ lb
Method
- Place the peas, lettuce (or watercress if using), and potato in a medium-size pan. Season generously with salt, add the hot stock and simmer for 4 minutes or until the peas are tender. Pour the soup into the bowl of a food processor or blender and liquidise it. Pour it through a sieve into a clean pan and reheat it gently.
- While the soup is re-heating, whip the cr
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