Chilled Fresh Pea and Lettuce Soup
Cool, creamy, and bursting with garden-fresh flavors, this Chilled Fresh Pea and Lettuce Soup is the ultimate summer refresher. Featuring tender sweet peas, crisp romaine lettuce, and aromatic fresh mint, this vibrant soup strikes the perfect balance between light and luscious. A blend of hearty vegetable broth, rich heavy cream, and a zesty splash of lemon juice creates a silky-smooth texture with a bright, tangy finish. Served cold, this soup is as refreshing as it is elegant, making it an ideal starter or light meal for warm-weather gatherings. Ready in under 40 minutes, this quick and easy recipe is both visually stunning and irresistibly delicious. Perfect for those seeking a healthy, seasonal dish packed with nutrients and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 3 cups fresh peas
- 2 cups, shredded romaine lettuce
- 0.25 cup, chopped fresh mint leaves
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 4 optional ice cubes
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Pour in the vegetable broth and bring to a gentle simmer.
Add the fresh peas and shredded romaine lettuce to the saucepan. Cook for 6–8 minutes, or until the peas are tender but still vibrant green.
Remove the saucepan from the heat and stir in the fresh mint leaves. Allow the mixture to cool slightly.
Using an immersion blender or a countertop blender, carefully puree the soup until smooth. If using a countertop blender, work in batches to avoid overfilling.
Stir in the heavy cream, salt, black pepper, and lemon juice. Taste and adjust seasoning if needed.
Transfer the soup to a mixing bowl and place it in the refrigerator to chill for at least 2 hours, or until fully cold.
For quicker chilling, add a few ice cubes to the soup while it stands in the fridge, then remove them before serving.
Ladle the chilled soup into bowls and garnish with additional mint leaves, a drizzle of olive oil, or a dollop of cream if desired.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 49.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3580 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
