Lettuce And Pea Soup
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
63
Sweetness
64
Sourness
45
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 large
Romaine (head 1 1/2 pound)1 medium
Onion (chopped)2 tbsps
Unsalted Butter1 tsp
Garlic (finely chopped)1 cup
Chicken Broth1.5 cups
Water3 tsp
Salt1 tsp
Black Pepper1 tbsp
Dill (chopped fresh)1 cup
Heavy CreamDirections:
1
Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed
2
(Reserve heart for another use
3
) Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes
4
Add garlic and cook, stirring, 1 minute
5
Add lettuce and cook, stirring, until wilted, about 2 minutes
6
Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes
7
Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids)
8
Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed
9
(Reserve heart for another use
10
) Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes
11
Add garlic and cook, stirring, 1 minute
12
Add lettuce and cook, stirring, until wilted, about 2 minutes
13
Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes
14
Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids)