Pea and Lettuce Soup

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There is simply a instrumentality to making this soup: After shelling the peas, reserve the pods for the pea broth. Serve blistery oregon cold.

The crockery tin beryllium made and refrigerated a time successful beforehand oregon frozen for up to 3 months.

Ingredients

measuring cup

Servings: 4-6 Makes astir 7 cups

For the pea broth

2 pounds caller shelling peas
6 cups water
1 mean onion, chopped
6 full achromatic peppercorns
Kosher salt

For the soup

1 1/2 tablespoons olive oil
2 mean saccharine onions, preferably Vidalia, chopped into tiny chunks
Kosher salt
Freshly crushed achromatic pepper
1/4 cupful chopped caller chives
1 mean caput tender lettuce, cored, washed good and drained
Heavy (whipping) cream, for garnish (optional)

Nutritional Facts

Per serving (based connected 6)

Calories
90
Fat
4 g
Saturated Fat
1 g
Carbohydrates
11 g
Sodium
85 mg
Protein
3 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Notes From a Maine Kitchen: Seasonally Inspired Recipes," by Kathy Gunst (Down East Books, 2011).

Tested by Bonnie S. Benwick.

Published March 10, 2026

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