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extra-virgin olive oil leeks salt peas bibb lettuce chicken stock tarragon flat leaf parsley mint leaves chives fresh tarragon
Viewed: 53 - Published at: 4 years agoIngredients
- 3 tablespoons extra virgin olive oil
- 2 leeks, white and light green part only, cleaned and sliced
- Salt to taste
- 5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
- 3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
- 5 cups chicken stock, vegetable stock or water
- 13 cup coarsely chopped fresh tarragon leaves
- 1/4 cup coarsely chopped flat-leaf parsley leaves
- 1/4 cup coarsely chopped fresh mint leaves
- 1/4 cup chopped chives, plus additional for garnish
- Chopped fresh tarragon, chives and/or mint for garnish
Method
- Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven.
- Add the leeks and a pinch of salt.
- Cook, stirring, until tender, about five minutes.
- Add the peas, lettuce and stock or water, and bring to a boil.
- Add salt to taste, reduce the heat, cover and simmer five minutes.
- Remove from the heat.
- Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes.
- Taste the broth, and season as desired.
- Working in batches, puree the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth.
- Pour into a bowl, and stir to combine.
- Taste and adjust seasonings.
- Chill for several hours.
- Serve, garnishing with additional chives, tarragon and/or mint.
