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Categories:Viewed: 28 - Published at: 2 months ago
Ingredients
- 4 tablespoons unsalted butter
- 8 medium shallots (about 5 ounces) minced (about 1 cup) or 1 medium leek, white and light green parts finely chopped.
- 2 tablespoons all-purpose flour
- 3 1/2 cups canned low-sodium chicken broth
- 1 1/2 pounds frozen peas (about 4 1/2 cups), partially thawed at room temperature for 10 minutes (see note above)
- 12 small leaves Boston lettuce (about 3 ounces)
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
Method
- 1. Heat butter in large saucepan over low heat until foaming; add shallots or leeks and cook, covered, until softened, 8 to 10 minutes, stirring occasionally. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually add chicken broth. Increase heat to high and bring to a boil; reduce heat to medium-low and simmer 3 to5 minutes.
- 2. Meanwhile, in the work bowl of a food processor fitted with a 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 3 minutes. Uncover, reduce heat to medium-low, and continue to simmer 2 minutes longer.
- 3. Working in 2 batches, puree the soup in a blender until smooth. Strain the mixture into a large bowl. Rinse out and wipe the saucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until it is hot, about 3 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately. Croutons make a nice topping for this soup.
