chilled pea, lettuce and herb soup

recipe:

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

1/3 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

1. 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.

2. Working in batches, purée 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.

3. Serve, garnishing with additional chives, tarragon and/or mint.

Source: http://www.nytimes.com/

Comments

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