Chilled Fresh Pea and Lettuce Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Wonderful for hot summer days. Ingredients:
2 tablespoons butter |
2 leeks, finely chopped (white part only) |
1/2 head iceberg lettuce, shredded |
4 cups fresh peas, shelled |
4 cups chicken stock |
1/4 cup parsley, chopped |
1 teaspoon fresh tarragon |
1 teaspoon dried chervil |
1/2 teaspoon fresh ground black pepper |
salt |
1 cup whipping cream |
Directions:
1. In soup pot or large saucepan, melt butter.
2. Add leeks and cook until tender but not brown.
3. Stir in lettuce and cook until wilted.
4. Add peas and combine well.
5. Add stock, parsley, tarragon, chervil, pepper and just a sprinkling of salt.
6. Bring mixture to a boil; reduce heat and cover and cook until peas are tender, about 30 minutes.
7. Puree soup in a blender.
8. Chill thoroughly.
9. Stir in cream.
10. Taste and adjust seasoning.
11. Adjust consistency with additional stock or cream if necessary.
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