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Categories: Appetizers, Soups, Vegetarian

Sweet pea soup

Sweet pea soup
Mark Boster / Los Angeles Times

BLAME it on Jon Stewart. But right now it seems like the mark of a really good thing is whether you can encapsulate it into one line. An Oscar joke. A Shakespeare quote. A fabulous meal that's so simple it ... Read more

Total time: 55 minutes | Serves 4 to 6
Note: Serve hot or cold; you can also swirl in a tablespoon of white truffle oil or heavy cream at tableside, or add a pinch of grated Meyer lemon zest.
  • 3 tablespoons unsalted butter
  • 1 head butter lettuce, rinsed and shredded
  • 2 pounds petite frozen peas
  • 4 cups water
  • 1 1/4 teaspoons sea salt
  • 1/4 teaspoon white pepper

Step 1Melt the butter in a large pot. Add the lettuce and cook over low heat 5 minutes.

Step 2Add the peas, stir and cook uncovered, stirring occasionally, 15 minutes. Add the water, bring to a simmer and continue to simmer, uncovered, 25 minutes.

Step 3Cool slightly. Puree the soup in batches in a food processor or blender.

Step 4Return the soup to the pot, add the salt and pepper and heat through. Ladle into soup plates and serve immediately.

Each of 6 servings:
170 calories; 8 grams protein; 21 grams carbohydrates; 7 grams fiber; 6 grams fat; 4 grams saturated fat; 15 mg. cholesterol; 505 mg. sodium.
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