Spring Pea Soup

The Beekman 1802 Heirloom Vegetable Cookbook
There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.

  • 2 tablespoons unsalted butter
  • 2 leeks, thinly sliced and well washed
  • 6 cups tender green lettuce leaves, well washed and dried
  • 1/3 cup fresh mint leaves
  • 2 cups shelled fresh green peas (see Tidbit)
  • 3/4 teaspoon coarse (kosher) salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups chicken or vegetable broth
  • 1/3 cup heavy cream
  • 2 teaspoons fresh lemon juice
In a large saucepan, melt the butter over medium-low heat. Add the leeks and cook, stirring occasionally, for 10 minutes, or until tender.

Add the lettuce and mint and cook for 5 minutes, stirring occasionally, until the lettuce is very tender.

Stir in the peas, salt, and pepper and stir to combine. Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes, or until the peas are tender and the flavors have blended.

Working in 2 batches, transfer the soup to a blender and puree until smooth. Add the cream and lemon juice and blend. Serve hot.

Tidbit: To get 2 cups of shelled peas, you'll need to start with about 2 pounds of peas in the pod, so feel free to use frozen peas here (we'll never tell).
Yield: 
Serves 4

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