Green Pea Soup
|Leeks||4 Medium, trimmed, washed and cut into thin julienne strips (White Part Only)|
|Unsalted butter||4 Tablespoon|
|Head of lettuce||1 Large, outer leaves and core removed, shredded|
|Shelled green peas/Two packages, 10 ounces each frozen peas||4 Cup (64 tbs) (Use Fresh Ones)|
|Freshly ground white pepper||1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Chicken broth/Canned broth||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
1. In a steamer, cook the leeks until almost tender, about 7 minutes.
2. In a large heavy saucepan, melt the butter over moderate heat. Add the lettuce, mint, peas, salt, pepper and the leeks and stir to combine. Increase the heat to moderately high and cook, stirring, for 4 minutes. Reduce the heat to low, cover and cook until the peas are soft, 10 to 13 minutes.
3. Transfer the cooked vegetables to a food processor. Add the lemon juice and puree until smooth.
4. Return the puree to the pot. Add the stock and bring to a simmer over moderate heat. Stir in the buttermilk and heat through but do not boil. Serve hot.