Pea, Lettuce and Stilton Soup


Though it is supposed to be summer the torrential rain and high winds are making me crave warmer food, this soup was a welcome treat after a short stroll along the river to watch the dragon boats racing.

I use frozen peas , it would work with shelled broad bans too and is a great way to use up any wilted lettuce and works well with stalks and hearts the cannelini beans add a silkiness to the soup ( but you could use a few slices of dried white bread as a thickener) , for the cheese any strong blue cheese works to add a certain pokiness and it is a great way of using up the ends.


Pea , Lettuce and Stilton Soup

1/2 head of lettuce ( Cos works well)
500g of peas ( frozen is fine)
2 pints of vegetable stock
50g of stilton
200g of tinned cannellin beans
1 medium white onion finely chopped
1 clove of garlic
50ml of white wine (optional)

  1. Add the  the onion, garlic , cannelini beans and lettuce to the stock and simmer with the lid on for 20 minutes , this should soften the onions and beans
  2. Add the wine , peas and stilton simmer with the lid off for 4 minutes until the peas are cooked
  3. Puree , season to taste with salt and pepper
  4. Serve hot or cold ( if you want to serve cold puree with a few ice cubes and refrigerate immediately to keep the vibrant gree colour)

Homemade Cheese , Homegrown Salad dressed with Rape Seed Oil and  Blackberry Vinegar


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3 Responses to Pea, Lettuce and Stilton Soup

  1. Nora says:

    That looks lovely – and I can’t believe you’re posting now!

  2. Ruth says:

    This looks fantastic! All the ingredients sound perfect together. Mmm!

  3. Pingback: Gnocchi with Broad Beans Bacon and Pea Pesto | Girl Interrupted Eating

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