Recapturing Spring: Romaine, Pea And Mint Soup With Creme Fraiche

1. 1

   Bring a large pot of well salted water to a boil. Wash the lettuces and tear into large pieces. (If using swiss chard, discard the stalks.) Blanch the lettuce in the boiling water for 5 minutes. Add the peas and cook another 5 minutes. Drain and set aside until cool enough to handle. (Note: if working with tender young spring lettuces, blanch only for 2-3 minutes before adding the peas.)

2. 2

   In a large pot, melt the butter and oil together. Saute the onions and mint until the onions start to soften. Add the lemon zest, juice, salt and pepper. Continue to saute until the onions are very soft.

3. 3

   Sprinkle the flour over the onion - mint mixture and whisk to mix the flour in. Cook for 3-4 minutes to cook the flour. Gradually whisk in 1/4 of the water or broth until smoooth; then add the rest while whisking over medium-high heat for 2-3 minutes.

4. 4

   Chop the blanched lettuce - pea mixture and add to the soup base. Bring to a simmer and cook for 5 minutes to mingle flavors.

5. 5

   Puree the soup in a blender or food processor until very smooth. Reheat, add the creme fraiche (or yogurt, if you're using that instead) and adjust for seasoning. At the end add freshly grated nutmeg.

6. 6

   Serve warm or chill the soup and serve it cold. And dream of Spring.

* Per serving · 4 servings · Values may vary.