Romaine, Pea And Mint Soup With Sorrel Mint Pesto (Take 2)

1. 1

   ["Bring a large pot of well salted water to a boil. Wash the lettuces and slice into 2"" pieces. 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.)", "In a large pot, melt the butter and oil together over medium heat. Saute the onions, mint, lemon juice, salt and pepper until the onions are very soft.", "Sprinkle the flour over the onion - mint mixture and whisk to mix the flour in. Cook for 3-4 minutes to toast the flour. Gradually whisk in 1/4 of the broth until smoooth and starts to thicken into a paste; then add the rest while whisking over medium-high heat for 2-3 minutes until smooth.", "Chop the blanched lettuce - pea mixture and add to the soup base. Bring to a simmer and cook for 5 minutes to mingle flavors.", "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 a couple splashes of Worcestershire sauce to round out the flavors.", "Serve with the pesto - the recipe follows below.", "Put all ingredients except the olive oil in a food processor or blender and pulse 10-12 times. Then process fine while slowly pouring in the olive oil.", "Serve with a dollop in the soup."]

* Per serving · 4 servings · Values may vary.