GREEN PEA SOUP
About 5 cups; 3 servings
If using fresh green peas, they may need a longer simmering time to soften.
Have ready:
- 1 pound frozen petite peas or shelled fresh green peas
Melt in a soup pot over medium-low heat:
- 2 tablespoons butter
Add:
- 1 head butter lettuce, shredded
- 1 onion, diced
- 1 small celery rib, including leaves, diced
Cook, stirring, until the onion is tender, about 7 minutes. Add 2 cups of the peas along with:
- 4 cups chicken or vegetable stock or broth
- 8 ounces potatoes (2 small gold or 1 small russet), peeled and diced
- (1 tablespoon minced tarragon or mint)
Simmer, covered, until the potatoes and peas are very soft, 25 to 30 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until very smooth. Add the remaining peas to the soup and heat through. Season to taste with:
- Salt and black pepper
Serve with:
Or top with:
- Sour cream or crème fraîche
- Chopped mint or tarragon