LETTUCE AND PEA SOUP WITH CROUTONS

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Lettuce and Pea Soup with Croutons image

This bright-green soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, strain the soup before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 8

1 large head romaine lettuce
2 tablespoons butter
1 medium onion, coarsely chopped (about 1 cup)
Coarse salt and ground pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen peas
1/2 cup fresh mint leaves, firmly packed
Croutons for Lettuce and Pea Soup

Steps:

  • Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.
  • In a large pot, melt butter over medium heat. Add onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add lettuce; stir until just wilted, about 2 minutes.
  • Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.
  • Stir in mint. Season again with salt and pepper. Using an immersion or regular blender (work in batches), puree soup until smooth. If necessary, reheat soup over medium-low heat. Serve garnished with croutons.

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