Lettuce, peas, leeks, garlic, tarragon, butter and cream make a fresh, creamy soup that can be served warm or cold. Recipe below.
AFTER MONTHS OF GETTING LITTLE OR NO RAIN, we are suddenly getting all the rain. Our garden is loving it, of course, and so are we, begrudgingly. The cool, rainy weather has us thinking about soup, but the calendar has us craving something not so stick-to-your-ribs hearty. And that made us think of this lovely, light soup that can be served warm or chilled.
The source of this delicious soup is New York Times food writer Melissa Clark, an even more unrepentant Francophile than me. She shared the recipe in her delightful cookbook Dinner in French, published by Penguin Random House in 2020.
Besides peas (fresh or frozen) and lettuce, this very French recipe includes a leek, garlic, loads of butter and some cream. And it is, of course, puréed. We’ve eaten it both warmed and chilled—both were delicious. You’ll find the recipe and a link to Clark’s wonderful cookbook here.
Thanks for sharing this recipe again, Terry ~ I had forgotten about it and it really feels like a soup for summer!
Thanks, Dani! Because we’ve been doing Blue Kitchen so long, there are so many recipes on here we forget about.