French Pea and Lettuce Soup

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A velvety springtime classic from the gardens of Saint-Germain-en-Laye, this elegant French soup pairs dried split peas with tender butter lettuce for a fresh, herbaceous finish. Traditionally enriched with butter and a touch of cream, it is light yet satisfying, with a pale green hue and silky texture.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 9 gFat
• 4.5 gSaturated Fat
• 38 gCarbs
• 14 gFiber
• 5 gSugar
• 18 gProtein
• 520 mgSodium
• 740 mgPotassium
• 75 mgCalcium
• 3.2 mgIron
• 9 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the soup

• 1 lb (about 2 cups) dried green split peas, rinsed and picked over
• 1 small yellow onion, finely chopped
• 2 tablespoons unsalted butter
• 6 cups chicken or vegetable stock
• 1 small head Boston or butter lettuce (about 3 cups), cored and shredded
• 1 bay leaf
• 1 small smoked ham hock (about 8 oz), optional
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For finishing and serving

• 1/4 cup heavy cream
• 2 tablespoons unsalted butter, cut into small cubes
• 2 tablespoons fresh chervil or flat-leaf parsley, finely chopped
• Buttered toasted baguette slices or crisp croutons, to serve

Directions

1. Place the rinsed split peas in a large bowl, cover with cool water by 2 inches, and soak for 4 hours or overnight; drain well.
2. In a heavy Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the chopped onion and cook gently for 5-6 minutes until soft and translucent but not browned.
3. Add the drained split peas, stock, bay leaf, ham hock (if using), and 1 teaspoon salt. Bring to a gentle boil, skim any foam, then reduce heat to maintain a low simmer.
4. Partially cover and simmer for 45-55 minutes, stirring occasionally, until the split peas are completely tender and beginning to break down.
5. Stir in the shredded lettuce and continue to simmer, uncovered, for 8-10 minutes until the greens have wilted into the soup and turned a soft olive-green color.
6. Remove and discard the bay leaf and ham hock. Working in batches, puree the soup in a blender until very smooth, or pass it through a food mill for a more rustic texture; return to the pot.
7. Whisk in the heavy cream and taste for seasoning, adjusting salt and pepper as needed. Stir in the cold butter cubes until melted to give the soup a glossy finish.
8. Ladle into warmed bowls, scatter the chopped chervil or parsley over the top, and serve immediately with toasted baguette slices or croutons on the side.

Cook’s Notes

• An overnight soak ensures the split peas cook evenly and shortens the active simmer time.
• Butter lettuce is traditional because it melts into the soup without bitterness; iceberg or romaine will work but taste greener.
• For a deeper savory note, simmer the ham hock from the start and pick off any meat to stir back into the pureed soup.
• Whisk the cold butter into the finished soup off the heat to create a silken, lightly thickened texture without diluting flavor.
• The soup thickens as it sits; thin leftovers with a splash of warm stock when reheating.

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