Lettuce and Pea Soup

1. 1

   In a saucepan cook onion in oil over moderate heat, stirring, until softened, about 10 minutes.

2. 2

   Stir in romaine and cook, stirring, until wilted.

3. 3

   Stir in 1 1/2 cups broth, peas, sugar, marjoram, nutmeg, and salt and pepper to taste and simmer soup 10 minutes.

4. 4

   In a blender puree soup in batches until smooth, adding additional broth to thin to desired consistency.

5. 5

   If serving soup hot, return it to pan whisk in sour cream.

6. 6

   Heat soup, stirring, until just heated through, but do not let it boil.

7. 7

   If serving soup cold, transfer it to a bowl and whisk in sour cream.

8. 8

   Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.