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Spring Pea Soup

List of Ingredients




This is a great soup to celebrate the arrival of the first tender, bright green peas of the season. Cooking the shelled peas slowly in butter brings out their sweetness. The lettuce is my addition, inspired by the classic French dish of spring peas cooked with shredded lettuce.

2 Tbsp. unsalted butter
4 medium scallions, trimmed and sliced thin
2 cups shelled fresh peas (about 2 1/4 pounds peas in the pod)
kosher salt
2 cups shredded Bibb or Boston lettuce
2 cups Chicken Broth
freshly ground black pepper






Recipe



1
Melt the butter over medium heat in a heavy 2 to 3 quart saucepan. When the butter is sizzling stir in all but 2 tablespoons of the scallions and reduce the heat to low.
Stir in the peas, sprinkle lightly with salt and cover the pan. Sweat the vegetables, stirring occasionally, until the peas are tender, about 6 minutes.
2
Stir in the lettuce and saute until wilted, about 1 minute. Add the broth. Heat to simmering. Simmer 5 minutes.
3
Transfer the soup to a blender jar, working in batches if necessary. Blend the soup until very smooth, about 2 minutes. Return to the pan, heat to simmering and season
to taste with salt and pepper. Ladle into serving bowls and garnish with the remaining scallions.

Makes 4 servings

NOTE: Prepare the soup up to 2 days in advance. Reheat over low heat, thinning with additional broth and seasoning with more salt and pepper if needed.

Christopher Styler, "Primi Piatti"