Greenport Soup

A vivid green classic from the Long Island Greenport tradition, built on the unlikely but brilliant pairing of frozen green peas and shredded lettuce. The lettuce cooks down with the peas into the broth, adding a delicate bitter-sweet depth you can’t quite place but wouldn’t skip.

The soup gets pureed silky-smooth before finishing with a classic French technique. A blonde roux (butter plus flour, cooked without color) whisks in the puree to add body and velvety texture, so the finished soup has the weight of a bisque without any cream in the base itself.

Dry sherry at the end is the quiet move that elevates this from good to memorable. Its nutty, slightly oxidized depth brings out the peas’ sweetness and rounds the whole bowl. A dollop of sour cream swirled in at service adds tang and richness.

Kitchen Tips

• Blend in batches with the lid cracked, hot liquid expands in sealed blenders and blows the top off.
• Pass through a fine mesh sieve after blending for restaurant-smooth texture.
• Don’t color the roux, it should stay pale so the soup stays green.
• Serve immediately after finishing, reheating dulls the bright green color.

Variations

• Use butter lettuce or Bibb for a softer, sweeter undertone, or romaine for sharper bite.
• Add a handful of fresh mint or tarragon to the simmer for an herbaceous lift.
• Finish with a swirl of cream and crispy bacon bits for a richer, meatier spin.