Pea and Lettuce Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 Tbsps unsalted butter 1 cup yellow onion, diced 4 cups shelled peas
2-1/2 cups chicken stock 3 tightly-packed cup lettuce, julienne salt and pepper to taste
pinch of sugar, optional



1 Melt the butter in a medium-size saucepan over moderate heat. Add the onions and cook for about 8 to 10 minutes, until tender and translucent. Add the peas and 2 cups of the stock, bring to a full boil. Lower heat and simmer for 5 minutes or until the peas are tender. Add the lettuce and cook for 2 minutes until the lettuce is wilted.
2 Puree the soup in a blender or food processor. Thin with the remaining stock to the desired consistency.
3 Season the soup to taste with salt and pepper. If the peas are a bit starchy, add a pinch of sugar for balance.
4 COOKING SECRET: For the lettuce you may use romaine, butter or an assortment of greens. You do not need much stock. As the lettuce cooks, it gives off quite a bit of liquid. For a garnish you might try a mint cream or a lemon cream and diced prosciutto or fried bread cruoutons.

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