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French Lettuce and Pea Soup with Turkey Bacon

Serves 6.


    French Lettuce and Pea Soup with Turkey Bacon

    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.


    French Lettuce and Pea Soup with Turkey Bacon


    • 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


    Per serving:

    • calories170
    • protein8g
    • fat8g
      • saturated fat3g
      • trans fat0g
    • carbohydrates19g
      • sugars5g
      • fibre5g
    • sodium448mg



    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.


    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, pureu0301e, taste, and adjust seasoning. Serve hot or chilled, garnished with small lettuce leaves, turkey bacon, pepper, and sprouts.


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    This recipe is part of the Lettuce collection.



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