LETTUCE AND PEA SOUP
Categories Soup/Stew Milk/Cream Blender Leafy Green Quick & Easy Lunch Pea Spring Dill Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.)
- 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.
- Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).
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Adekunle Omowumi
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alish Dahal
[email protected]This soup is so good! I've made it several times and it's always a hit.
Ali Zman
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Ballal Khan
[email protected]This soup is a great way to use up leftover peas. It's also a good option for a light and healthy meal.
Japhet Mokweri
[email protected]Not bad, but I think it needs a little more salt.
Isaac Ndlovu
[email protected]I tried this recipe and it was a hit with my family. The soup was creamy and flavorful, and the peas added a nice sweetness.
Donna Haynes
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Daresh Yadav
[email protected]This soup is easy and quick to make, and it's packed with flavor. I love that it's healthy too.
Bishnu Pakhrin
[email protected]Fantastic! I added a bit of chopped bacon and it was perfect.
John Mancuso
[email protected]This is the best pea soup I have ever tried. It has a creamy texture and just the right amount of sweetness from the peas.