Name: Creamy Green Pea Soup
Total time: PLACEHOLDER
Ingredients: 4 tablespoons unsalted butter; 8 medium shallots (about 5 ounces), minced (about 1 cup), or 1 medium leek, white and light green parts chopped fine (about 1 1/3 cups); 2 tablespoons unbleached all-purpose flour; 3 1/2 cups low-sodium chicken broth; 1 1/2 pounds frozen peas (about 4 1/2 cups), partially thawed at room temperature for 10 minutes (see note); 12 leaves Boston lettuce (about 3 ounces) from 1 small head, leaves washed and dried; 1/2 cup heavy cream

Why This Recipe Works

For a luxurious green pea soup recipe without the laborious techniques, we used pureed frozen peas with a minimal number of additions so as not to overwhelm the delicate flavor of the peas; just butter and leeks or shallots. Adding flour to the sautéed vegetables helped thicken the soup. To finish our green pea soup recipe, we added a few ounces of Boston lettuce along with the peas.

Before You Begin

Remove the peas from the freezer just before starting the soup so that when you are ready to process them, as the stock simmers, they will be only partially thawed. To preserve its delicate flavor and color, this soup is best served immediately. Croutons make a nice topping for this soup; see related recipe.

Instructions

Heat butter in large saucepan over low heat until foaming; add shallots or leeks and cook, covered, until softened, 8 to 10 minutes, stirring occasionally. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually add chicken broth. Increase heat to high and bring to boil; reduce heat to medium-low and simmer 3 to 5 minutes.

Meanwhile, in workbowl of food processor fitted with steel blade, process partially thawed peas until coarsely chopped, about 20 seconds. Add peas and lettuce to simmering broth. Increase heat to medium-high, cover and return to simmer; simmer 3 minutes. Uncover, reduce heat to medium-low, and continue to simmer 2 minutes longer.

Working in 2 batches, puree soup in blender until smooth; strain into large bowl. Rinse out and wipe saucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until hot, about 3 minutes. Season to taste with salt and pepper; serve immediately.