Creamy Pea And Lettuce Soup: A Spring Recipe.

Does the return of sunny days make you want to lighten up your plate? What if you prepared a delicious all-green soup to celebrate the arrival of spring? We suggest you discover an easy and light recipe for pea and lettuce velouté.


Here are the necessary ingredients to prepare pea and lettuce soup for 4 people:

200g of fresh or frozen peas
1 lettuce
2 medium potatoes
1 clove of garlic
a pinch of coarse salt
powdered nutmeg
2 tablespoons of oil (olive or rapeseed)

Note: To prepare this soup that highlights spring vegetables, you will not need the entire lettuce. Use the larger leaves to prepare this soup and keep the heart of the lettuce to enjoy in a salad or for another recipe.

This soup is also a good anti-waste tip for cooking slightly wilted salad leaves.

Preparing vegetables.

The pea and lettuce velouté is rather quick to prepare, especially if you use frozen peas.

1- If you use fresh peas, start by shelling them until you get 200 g of peas.

2- Sort and wash the lettuce and keep only the larger leaves.

3- Cut them into thin strips using a sharp knife and set aside.

4- Peel the potatoes and cut them into small cubes.

5- Peel the garlic clove and remove the germ if necessary.

Cooking the velouté.

For the cooking of this pea and lettuce velouté, I used a soup maker. This robot facilitates the preparation of soup: simply put all the ingredients in the bowl, add water to the appropriate level and start the "fine soup" program. The robot takes care of both cooking and blending the velouté.

Good to know
You can also prepare this spring soup in a large pot. In this case, I recommend sautéing the vegetables in a tablespoon of olive oil to obtain an even more flavorful velouté.

Heat the olive oil in the pot and quickly sauté the potato cubes and peas before adding the garlic clove and sliced lettuce. Cook for another 2 minutes until the lettuce is wilted.

Add the coarse salt and about 60 cl of water to cover the vegetables. Cover the pot and let the soup simmer over low heat for about 30 minutes, until the potato cubes are tender.

Blend the pea and lettuce velouté using an immersion blender or in the bowl of a blender.

Tasting tips

When serving, you can season this pea and lettuce velouté with a small spoonful of olive or rapeseed oil and a pinch of powdered nutmeg. Do not add cream or butter. This will result in a lighter spring soup that is suitable for people following a vegetarian or vegan diet (i.e. without any animal products).

Author: Audrey
Copyright image: Audrey Vautherot
Tags: lettuce, soup, velouté, peas, garlic, clove, pot, spring, robot, water, Olive oil, salad, Peel, leaves, potato, Potatoes, Pinch, Nutmeg, Olive, coarse salt, animal products, heat, 30 MINUTES, tender, Diet, spoonful, rapeseed oil, Cream, vegan, vegetarian, Butter, simmer, Sauté, light, creamy, oil, rapeseed, knife, heart, germ, sautéing, tablespoon, sunny days,
In French: Le velouté de petits pois et de laitue : une recette printanière
En español: La crema de guisantes y lechuga: una receta de primavera.
In italiano: Il vellutato di piselli e lattuga: una ricetta primaverile.
Auf Deutsch: Die Erbsen- und Salatcremesuppe: Ein Frühlingsrezept.
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