Sweet peas and sugar snap peas are the foundation of this chilled soup. Butter lettuce lends an interesting sweet flavor and thickening texture to the soup. Influenced by the classic French braised peas and lettuce dish, this soup is a cup of green comfort when it’s hot outside. Try to cook this in the morning before the kitchen becomes too hot and then chill it for either lunch or dinner. Sometimes I like to serve this in little cups or shot glasses instead of a traditional appetizer. It is also nice as a first course soup.
This garden green blend of sweet lettuce, mint, sugar snap and baby peas seem made for each other. If you can find fresh, just-picked peas use them. Look for small peas for best flavor. Sometimes, if the peas are too large or older than a few days they will be starchy and even slightly bitter. To make it Seriously Simple and ensure a tasty result, prepare the soup with frozen petit peas that have been defrosted. Remember they don’t need much time to cook so adjust the time (see step 2).
Fresh mint is a wonderful complement to the flavor of peas. There are many varieties of fresh mint such as lemon, pineapple, orange, spearmint and even chocolate. Look for a simple mint that will work best in this recipe. If you want to have mint on hand at a moments notice try growing it in a pot on your windowsill or in your yard. It’s best to grow mint in pots because mint has a way of taking over your garden. You can also serve this as a hot soup.
Chilled Sugar Snap, Sweet Pea and Lettuce Soup with Fresh Mint
2 tablespoons olive oil
6 scallions, white part only, finely chopped
1 small head butter lettuce, cored and shredded
3 tablespoons coarsely chopped mint
4 cups chicken stock
1 cup or 1/2 pound sugar snap peas, cleaned and trimmed, coarsely chopped
1 cup fresh shelled peas (about 1 pound unshelled) or 1 cup of defrosted frozen tiny peas
Salt and white pepper, to taste
1 tablespoon fresh lemon juice
1/4 cup sour cream, for garnish
1 tablespoon finely chopped mint, for garnish
- Heat the oil in large saucepan over medium heat. Add scallions and saute, stirring occasionally, for about 3‑5 minutes or until softened. Add lettuce and saute until it is wilted, about 5 minutes. Add the mint, stock, sugar snap peas, and the shelled peas (if using frozen, defrosted peas, add during the last five minutes). Cover and simmer fifteen to twenty minutes, or until the sugar snap peas are nicely softened. Add salt, pepper and lemon juice.
- Place the soup in a blender process until pureed. Transfer to a bowl, taste for seasoning and cover well.
- Refrigerate soup for about at least 4 hours or until chilled; taste for seasoning right before serving. (Chilled foods often need seasoning just before serving.)
- To serve, ladle soup into bowls and garnish with sour cream and chopped mint.1C-66063 P66