Ingredients
- 2 tablespoons butter
- 2 leeks, finely chopped (white part only)
- 1/2 head iceberg lettuce, shredded
- 4 cups fresh peas, shelled
- 4 cups chicken stock
- 1/4 cup parsley, chopped
- 1 teaspoon fresh tarragon
- 1 teaspoon dried chervil
- 1/2 teaspoon fresh ground black pepper
- Salt
- 1 cup whipping cream
How to Make
-
Step 1: In soup pot or large saucepan, melt butter.
-
Step 2: Add leeks and cook until tender but not brown.
-
Step 3: Stir in lettuce and cook until wilted.
-
Step 4: Add peas and combine well.
-
Step 5: Add stock, parsley, tarragon, chervil, pepper and just a sprinkling of salt.
-
Step 6: Bring mixture to a boil; reduce heat and cover and cook until peas are tender, about 30 minutes.
-
Step 7: Puree soup in a blender.
-
Step 8: Chill thoroughly.
-
Step 9: Stir in cream.
-
Step 10: Taste and adjust seasoning.
-
Step 11: Adjust consistency with additional stock or cream if necessary.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.