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

Name: Recapturing Spring: Romaine, Pea And Mint Soup With Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds romaine lettuce, or a mix of lettuces; 1 cup frozen or fresh green peas; 3 tablespoons butter, unsalted; 2 tablespoons olive oil; 2/3 cup green onions or spring onions, white and green parts; 1/4 cup mint, finely chopped; lemon zest from 1 large lemon; 1 teaspoon lemon juice; 2 teaspoons kosher salt; 1 teaspoon ground pepper; 4 tablespoons flour; 1 quart water, vegetable broth or chicken broth; 1/3 cup creme fraiche (or Greek yogurt); freshly grated nutmeg

Servings: persons

2 pounds romaine lettuce, or a mix of lettuces
1 cup frozen or fresh green peas
3 tablespoons butter, unsalted
2 tablespoons olive oil
2/3 cup green onions or spring onions, white and green parts
1/4 cup mint, finely chopped
lemon zest from 1 large lemon
1 teaspoon lemon juice
2 teaspoons kosher salt
1 teaspoon ground pepper
4 tablespoons flour
1 quart water, vegetable broth or chicken broth
1/3 cup creme fraiche (or Greek yogurt)
freshly grated nutmeg

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

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds romaine lettuce, or a mix of lettuces, 1 cup frozen or fresh green peas, 3 tablespoons butter, unsalted, 2 tablespoons olive oil, and more.

Yes, Recapturing Spring: Romaine, Pea And Mint Soup With Creme Fraiche falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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