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Pea and Lettuce Soup

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“This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.”

Ingredients Nutrition

  • 30 g unsalted butter (I use reduced salt)
  • 1 large onion, diced
  • 3 cups chicken stock (I use water or vegetable stock)
  • 1 kg baby peas (I use frozen and add them after the lettuce has wilted)
  • 1 head romaine lettuce
  • 1 cup milk (I use rice milk)
  • 90 ml cream (I use natural yoghurt)
  • of fresh mint (I cook this with the lettuce)
  • salt and pepper


  1. Cook onion gently in butter.
  2. Add stock and peas, simmer until peas are tender.
  3. Add lettuce and cook until wilted.
  4. Add milk and puree until smooth.
  5. Reheat in pan, season with salt and pepper.
  6. Serve with a swirl of cream and chopped mint.

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