Rating: 3 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
  • 11 Ratings

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.

Everyday Food, May 2004

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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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Reviews

11 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0