Chilled Pea, Lettuce and Herb Soup
Adapted from Martha Rose Shulman
- 3 tbsp extra virgin olive oil
- 2 leeks, white and light green part only, cleaned and sliced
- 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 water or homemade vegetable stock
- 1/3 cup coarsely chopped fresh tarragon leaves, plus more for garnish
- 1/4 cup coarsely chopped flat-leaf parsley leaves, plus more for garnish
- Salt to taste
- 1/4 cup coarsely chopped fresh mint leaves, plus more for garnish
- 1/4 cup chopped chives, plus more 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 more 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 more chives, tarragon and/or mint.