A Green Soup for a Summers Day

1. 1

   Separate the lettuce leaves and stalks and wash thoroughly.

2. 2

   Even the smallest amount of grit will ruin the soup.

3. 3

   Melt the butter in a deep saucepan over low to medium heat.

4. 4

   Peel the shallots and slice them thinly, then let them soften in the butter.

5. 5

   When they are tender but have yet to color, chop the lettuce up a bit and stir it into the butter.

6. 6

   As soon as it has wilted, add the peas, stock, and mint leaves and bring to a boil.

7. 7

   Decrease the heat, season with salt and black pepper, and simmer for no longer than ten minutes.

8. 8

   Remove the pan from the heat and puree the soup in a blender until smooth.

9. 9

   Check the seasoning, then serve hot.

No additional tips available.