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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Refreshing summer soup! Additional Information: Each: 193 Calories, 372 mg sodium, 38 mg cholesterol, 12 g fat, 17 g carbohydrates, 6 g protein, 6 g fiber Ingredients:
2 (10 ounce) packages frozen baby peas |
2 tablespoons unsalted butter |
6 green onions, trimmed and thinly sliced (white part) |
coarse salt |
1 small bibb lettuce, leaves well-washed and tough ends removed |
2 cups chicken or 2 cups vegetable stock |
1 bunch fresh mint, stemmed and washed well |
1/2 cup heavy whipping cream |
white pepper |
1 small pea shoots, for garnish |
Directions:
1. Cook the peas according to the package directions, drain and set aside.
2. Melt the butter in a soup pot over medium-low heat. Add the green onions and salt and cook, stirring, until just softened, 3 minutes.
3. Add the lettuce and 1/2 cup water, cover and cook over very low heat until very soft, 5 to 7 minutes.
4. Add the stock and 1 cup of water and bring to a boil. Reduce heat and simmer 5 minutes.
5. Working in batches, transfer the lettuce mixture, peas and mint to the blender and process until smooth.
6. Transfer to a clean pot and add the cream. Simmer 5 minutes.
7. Season with more salt, if needed, and add white pepper to taste. Ladle into bowls and garnish with pea shoots.
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