Lettuce and Pea Soup with Chervil Cream

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Good Soup Book

By Lindsey Bareham

Published 1997

  • About

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.


  • 2 round lettuces, shredded
  • 750 g ( lb) shelled peas


  • 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