Spring Pea Soup

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Spring Pea Soup
Serves 4
Peas are early summer crops at Stonebridge. See Deborah's notes below on ingredients.
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Ingredients
  1. 2 tablespoons unsalted butter
  2. 2 leeks, thinly sliced and well washed
  3. 6 cups tender green lettuce leaves, well washed and dried
  4. 1/3 cup fresh mint leaves
  5. 2 cups shelled fresh green peas (see Tidbit)
  6. 3/4 teaspoon coarse (kosher) salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 2 cups chicken or vegetable broth
  9. 1/3 cup heavy cream
  10. 2 teaspoons fresh lemon juice
Instructions
  1. In a large saucepan, melt the butter over medium-low heat.
  2. Add the leeks and cook, stirring occasionally, for 10 minutes, or until tender.
  3. Add the lettuce and mint and cook for 5 minutes, stirring occasionally, until the lettuce is very tender.
  4. Stir in the peas, salt, and pepper and stir to combine.
  5. Add the broth and bring to a boil.
  6. Reduce to a simmer, cover, and cook for 5 minutes, or until the peas are tender and the flavors have blended.
  7. Working in 2 batches, transfer the soup to a blender and puree until smooth.
  8. Add the cream and lemon juice and blend. Serve hot.
Notes
  1. From Deborah: When I tested it last year, I tried it with both shelling peas and again with sugar peas. Since we were blessed with both this week, I would say use both together. And to mess around further, I would use the tender leaves of this week’s chard, since spring lettuces have bolted.
Adapted from Used with permission. The Beekman 1802 Heirloom Vegetable Cookbook
Adapted from Used with permission. The Beekman 1802 Heirloom Vegetable Cookbook
Stonebridge Farm CSA http://stonebridgefarmcsa.com/