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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe makes great use of the tough outer leaves of romaine, which are often discarded. Ingredients:
1 large head romaine (1 1/2 pound) |
1 medium onion, chopped |
2 tablespoons unsalted butter |
1/2 teaspoon finely chopped garlic |
1 (10-ounce) package frozen peas (2 1/4 cups) |
1 cup chicken broth |
1 1/2 cups water |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
1 tablespoon chopped fresh dill |
1/4 cup heavy cream |
Directions:
1. Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)
2. Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
3. Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).
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