View All Recipes

Iced Lettuce and Pea Soup

Though freshly shelled peas are optimal, thawed frozen peas are also fine.

This recipe makes 8 servings


  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1 bunch green onions, coarsely chopped (about 6)
  • 10 cups (2.4 L) chopped romaine lettuce, (about 2 heads)
  • 3 cups (750 mL) sodium-reduced chicken stock
  • 2 cups (500 mL) fresh peas or frozen peas, thawed
  • 1 tsp (5 mL) granulated sugar
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 cup (125 mL) buttermilk or sour cream
  • 1/2 cup (125 mL) crumbled goat cheese
  • 2 tbsp (25 mL) chopped fresh dill or chives or green onions


  • In large saucepan, heat oil over medium heat; cook onions until softened, about 2 minutes. Stir in lettuce; cover and cook, stirring occasionally, until wilted, about 5 minutes.
  • Stir in broth, 1/2 cup (125 mL) water, peas, sugar, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes.
  • In blender, puree soup, in batches, until smooth. Strain into large bowl, pressing on solids. Whisk in buttermilk; transfer to airtight container and refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
  • Ladle into bowls. Garnish with goat cheese and dill.

Source: The Canadian Living Test Kitchen