Limp lettuce? Waste not. This soup takes a note from the French, who serve lettuce in soup. The flavours are clear, with an earthy yet sweet undertone. A few pieces of turkey bacon give a smoky vibe to the dish without making it heavy.
Tip
For a slightly bitter edge, replace half of the leaf lettuce in this soup with escarole.
French Lettuce and Pea Soup with Turkey Bacon
Ingredients
- 2 Tbsp (30 mL) unsalted butter or coconut oil
- 1 onion, chopped
- 1 Yukon Gold potato, peeled and diced
- 4 cups (1 L) low-sodium chicken broth or vegetable broth
- 2 tsp (10 mL) lemon juice
- 2 cups (500 mL) fresh shelled or frozen green peas
- 1 head green leaf or oakleaf lettuce, small leaves reserved for garnish, remaining leaves shredded
- 2 strips organic turkey bacon, cooked and diced
- 1/8 tsp (0.5 mL) ground black pepper
- 1/2 cup (125 mL) sprouts, any variety, for serving
Nutrition
Per serving:
- calories170
- protein8g
- fat8g
- saturated fat3g
- trans fat0g
- carbohydrates19g
- sugars5g
- fibre5g
- sodium448mg
Directions
01
In large pot, heat butter or oil over medium-low heat. Add onion and potato; sauteu0301 for 8 to 10 minutes, until onions are translucent.
02
Add broth and lemon juice, bring to a boil, reduce to a simmer, cover, and cook for 10 to 15 minutes, until potatoes are tender. Add peas and lettuce, cooking briefly until lettuce is dark green and wilted, about 2 minutes.
03
Using stick blender, pureu0301e, taste, and adjust seasoning. Serve hot or chilled, garnished with small lettuce leaves, turkey bacon, pepper, and sprouts.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
