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.
For a slightly bitter edge, replace half of the leaf lettuce in this soup with escarole.
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
In large pot, heat butter or oil over medium-low heat. Add onion and potato; sauté for 8 to 10 minutes, until onions are translucent.
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.
Using stick blender, purée, taste, and adjust seasoning. Serve hot or chilled, garnished with small lettuce leaves, turkey bacon, pepper, and sprouts.