Creamy Green Pea Soup

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

4 tablespoons unsalted butter
5 shallots, minced, or 1 leek, white and light green parts only, halved lengthwise, chopped fine, and rinsed thoroughly
2 tablespoons all-purpose flour
3-1⁄2 cups low-sodium chicken broth
1-1⁄2 pounds frozen peas (about 4-1⁄2 cups), partially thawed at room temperature for 10 minutes
12 leaves Boston lettuce from 1 small head
1⁄2 cup heavy cream
1 recipe BUTTER CROUTONS
Salt and pepper

Instructions

  1. Melt butter in large saucepan over low heat. Add shallots, 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 boil, then reduce heat to medium-low and simmer 3 to 5 minutes.
  2. Meanwhile, process partially thawed peas in food processor 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 soup in blender until smooth, then strain into large bowl. Clean saucepan and return pureed mixture to pan. Stir in cream and heat mixture over low heat until hot, about 3 minutes. Season with salt and pepper to taste. Serve immediately.

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