📝 About This Recipe
This elegant soup is a celebration of early spring, drawing inspiration from the classic French 'Petits Pois à la Française'. By simmering sweet garden peas with tender lettuce hearts, the broth takes on a sophisticated depth that is both earthy and vibrantly fresh. Finished with a touch of crème fraîche and mint, it’s a silky, luminous green bowl of comfort that feels like a garden party in every spoonful.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted butter (high-quality European style preferred)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 1 Shallot (finely minced)
- 2 Garlic cloves (smashed and peeled)
The Garden Stars
- 4 cups English peas (freshly shelled or high-quality frozen)
- 2 heads Little Gem or Bibb lettuce (roughly chopped, about 4-5 cups)
- 5 cups Vegetable or Light Chicken Stock (low sodium to control seasoning)
- 1/4 cup Fresh Mint leaves (packed)
- 2 tablespoons Fresh Chives (snipped)
Finishing Touches
- 1/2 cup Crème fraîche (plus extra for swirling)
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Sea salt
- 1/2 teaspoon White pepper (freshly ground)
- 1 drizzle Extra virgin olive oil (for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat until it begins to foam.
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2
Add the sliced leeks and minced shallot to the pot. Sauté gently for 8-10 minutes, stirring occasionally, until they are soft and translucent but haven't taken on any brown color.
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3
Stir in the smashed garlic cloves and cook for just 1 minute until fragrant.
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4
Increase the heat to medium and add the chopped lettuce. Stir constantly for 2-3 minutes until the lettuce has wilted significantly.
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5
Pour in the vegetable or chicken stock and bring the mixture to a gentle simmer.
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6
Once simmering, add the peas. If using fresh peas, simmer for 5-7 minutes; if using frozen, simmer for only 3-4 minutes to maintain their bright green color.
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7
Remove the pot from the heat immediately. Stir in the fresh mint leaves and chives—the residual heat will wilt them perfectly without dulling their flavor.
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8
Working in batches, transfer the soup to a high-speed blender. Fill the blender only halfway and hold the lid down with a kitchen towel to prevent steam accidents.
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9
Blend on high until the soup is completely smooth and vibrant green. For an ultra-fine texture, pass the blended soup through a fine-mesh sieve into a clean pot.
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10
Return the pot to low heat and whisk in the crème fraîche until fully incorporated and the soup is creamy.
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11
Stir in the lemon juice, salt, and white pepper. Taste and adjust seasoning as needed.
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12
Ladle the hot soup into warmed bowls. Garnish with a swirl of crème fraîche, a few reserved peas, and a drizzle of extra virgin olive oil.
💡 Chef's Tips
Always use white pepper instead of black to maintain the pristine, bright green aesthetic of the soup. If using fresh peas, don't throw away the pods; boil them in water first to create a 'pea stock' for even deeper flavor. To keep the color vibrant, do not overcook the peas—as soon as they are tender, move to the blending stage. If the soup is too thick, thin it out with a splash more stock or a touch of water until it reaches a heavy cream consistency. For a vegan version, swap the butter for olive oil and use a swirl of coconut cream or cashew cream instead of crème fraîche.
🍽️ Serving Suggestions
Pair with a warm, crusty sourdough baguette slathered in salted butter. Serve alongside a crisp glass of Sancerre or Sauvignon Blanc to complement the herbal notes. Top with crispy pancetta or bacon bits for a salty, crunchy contrast. Serve chilled on a hot summer day for a refreshing 'Vichyssoise' style experience. Accompany with a simple side salad of shaved radishes and lemon vinaigrette.