There is something about eating brilliant colors that intrigues me. Egg yolks, carrots, merlot..... And trust me, the greenest green you're going to eat all week is going to be this pea soup. Hmmm. It is a lot prettier in person.
The color of spring
A dash of summer's flavors
Keeps me through winter
- 4 Tbsp unsalted butter
- 2 medium leeks, white and light green parts chopped fine
- 2 Tbsp all-purpose flour
- 3 1/2 cups low-sodium chicken broth
- 1 1/2 lbs frozen peas (about 4 1/2 cups), partially thawed at room temp. 10 min.
- 12 leaves of Boston lettuce from 1 small head, washed and dried
- 1/2 cup heavy cream
- salt and pepper
- Heat butter in large saucepan over low heat until foaming. Add leeks and cook, covered, until softened, 8 - 10 minutes, stirring occasionally.
- Add flour, and cook, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually ad chicken broth. Increase heat to high and bring to boil. Reduce heat to medium0low and simmer 3-5 minutes.
- Meanwhile, in workbowl of food processor fitted with steel blade, process partially thawed peas until coarsely chopped, about 20 seconds. Add peas and lettuce to simmering broth. Increase heat to medium-high, cover, and return to simmer; simmer for 3 minutes. Uncover and reduce heat to medium-low and continue to simmer 2 minutes longer.
- Working in batches, puree soup in blender until smooth. Return pureed mixture to saucepan and stir in cream. Warm soup over low heat until hot, about 3 minutes. Season to taste with salt and pepper and serve immediately.
I enjoyed mine with bread and butter. I can't wait for the leftovers! I think I'll try it mixed with rotini noodles and sauteed broccoli and mushrooms for a warm pasta salad.
Recipe from Cooks Illustrated Soup and Stew 2011 issue.