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  • Prep
    35 min (+ 3 hours refrigeration)
  • Total
    4 h 05 min
  • Serving

Chilled Lettuce and Pea Soup


  • 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


  1. Preheat oven to 350°F (180°C).
  2. Arrange the prosciutto on a parchment-lined baking sheet. Bake about 12 minutes, until crisp. Set aside on a cooling rack.
  3. Shred the tender green part of the romaine (chiffonade) and set aside.
  4. 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.
  5. 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.
  6. Season to taste with salt and pepper and adjust the consistency with a little stock or cream, as desired. Refrigerate at least 3 hours.
  7. Top each serving of chilled soup with some Parmesan cheese petals, a piece of prosciutto and a sprinkle of chives.

Dairyland products in the recipe