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Under 30 Minutes

Under 30 Minutes

Lettuce and Pea Soup with Croutons

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.

  • prep: 20 mins
    total time: 20 mins
  • servings: 4

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Ingredients

  • 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

Directions

  1. Step 1

    Remove dark-green outer leaves of romaine lettuce, and coarsely chop (to yield 8 cups). Reserve remaining lettuce for another use.

  2. Step 2

    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.

  3. Step 3

    Add chicken broth and 2 cups water; bring to a boil. Add peas, and simmer until bright green, about 4 minutes. Remove from heat.

  4. Step 4

    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.

Source
Everyday Food, May 2004

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