Name: Lettuce and Pea Soup
Yield: 4 servings
Ingredients: 1 large head romaine (1 1/2 pound); 1 medium onion, chopped; 2 tablespoons unsalted butter; 1/2 teaspoon finely chopped garlic; 1 (10-ounce) package frozen peas (2 1/4 cups); 1 cup chicken broth; 1 1/2 cups water; 3/4 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon chopped fresh dill; 1/4 cup heavy cream

Servings: 4 persons

1 large head romaine (1 1/2 pound)
1 medium onion, chopped
2 tablespoons unsalted butter
1/2 teaspoon finely chopped garlic
1 (10-ounce) package frozen peas (2 1/4 cups)
1 cup chicken broth
1 1/2 cups water
3/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
1/4 cup heavy cream

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
Puree soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lettuce and Pea Soup

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