Photo: The Beekman 1802 Heirloom Vegetable Cookbook
There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.
- 2 tablespoons unsalted butter
- 2 leeks, thinly sliced and well washed
- 6 cups tender green lettuce leaves, well washed and dried
- 1/3 cup fresh mint leaves
- 2 cups shelled fresh green peas (see Tidbit)
- 3/4 teaspoon coarse (kosher) salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chicken or vegetable broth
- 1/3 cup heavy cream
- 2 teaspoons fresh lemon juice
In a large saucepan, melt the butter over medium-low heat. Add the leeks and cook, stirring occasionally, for 10 minutes, or until tender.
Add the lettuce and mint and cook for 5 minutes, stirring occasionally, until the lettuce is very tender.
Stir in the peas, salt, and pepper and stir to combine. Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes, or until the peas are tender and the flavors have blended.
Working in 2 batches, transfer the soup to a blender and puree until smooth. Add the cream and lemon juice and blend. Serve hot.
Tidbit: To get 2 cups of shelled peas, you'll need to start with about 2 pounds of peas in the pod, so feel free to use frozen peas here (we'll never tell).