Pea, Lettuce and Tarragon Soup

By Kate Belcher

Pea, Lettuce and Tarragon Soup
Pea, Lettuce and Tarragon Soup recipe, brought to you by MiNDFOOD.

Typically made with frozen peas, this delicate soup is quick and easy to create, and is great served with crusty sourdough.

Pea, Lettuce and Tarragon Soup

Serves 4


40g butter

6 spring onions, trimmed and sliced

675g fresh or frozen peas

leaves from 4 fresh tarragon sprigs

225g romaine lettuce, shredded

1 litre vegetable stock, hot

2 tbsp crème fraîche

and watercress sprigs (optional), to serve


Melt butter in a large saucepan over medium heat. Add onions and cook, stirring, for 2 minutes. Stir in three-quarters of the peas, half the tarragon and lettuce. Cook for 1 minute. Add stock, bring to the boil, and simmer, covered, 
for 8-10 minutes if the peas are fresh, 
5 minutes if frozen, or until tender.

Cool slightly, then blend soup with remaining tarragon until smooth. Pass through a fine sieve into a clean saucepan. Stir in the rest of the peas and simmer gently for 4-5 minutes or until the peas are just tender. Season to taste.

Divide soup between cups and serve with crème fraîche and watercress sprigs.


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