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- Prep
- 35 min (+ 3 hours refrigeration)
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- Total
- 4 h 05 min
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- Serving
- 6
Chilled Lettuce and Pea Soup
Ingredients
- 6 slices prosciutto
- 1 romaine lettuce
- 30 mL (2 tbsp) Dairyland unsalted butter
- 1 leek, white and pale green part only, finely chopped
- 1 bay leaf
- 500 mL (2 cups) chicken stock
- 10 mL (1 1/4 cup) frozen peas
- 125 mL (1/2 cup) Dairyland 36% cream, very cold
- to taste: salt and freshly ground pepper
- 60 mL (1/4 cup) Saputo Parmesan Cheese Petals
- 15 mL (1 tbsp) fresh chives, chopped
Directions
- Preheat oven to 350°F (180°C).
- Arrange the prosciutto on a parchment-lined baking sheet. Bake about 12 minutes, until crisp. Set aside on a cooling rack.
- Shred the tender green part of the romaine (chiffonade) and set aside.
- Chop the crunchy white parts of the lettuce finely and place in a large soup pot, along with the butter, leek and bay leaf. Sweat for 10 minutes. Add the stock and the peas and bring to a boil. Reduce the heat and simmer for 5 minutes, uncovered. Remove the bay leaf. Add the shredded lettuce, stir well, and return to a boil. Simmer for 2 minutes, uncovered. Remove from heat and add the cream immediately.
- Transfer one third of the soup to a blender and puree until very smooth. Strain into a large clean bowl. Repeat with the remaining soup.
- Season to taste with salt and pepper and adjust the consistency with a little stock or cream, as desired. Refrigerate at least 3 hours.
- Top each serving of chilled soup with some Parmesan cheese petals, a piece of prosciutto and a sprinkle of chives.
