Romaine lettuce intensifies the bright green color of this soup, inspired by California wine country. Garnish with a swirl of sour cream. The fresh tarragon (don’t use dried) gives an interesting licorice twist. If you don’t like tarragon (or don’t have that herb available), the recipe still tastes great without it. From “From the Earth to the Table” by John Ash (Dutton, 1995). Serves 6-8.
Ingredients
2 tablespoons unsalted butter
1 cup chopped onions
1 cup chopped leeks, both white and tender green parts
1/2 cup chopped celery
1/4 cup chopped carrot
3 1/2 cups vegetable or chicken stock
1/2 cup dry white wine
4 cups shelled fresh peas
1 cup loosely packed fresh tarragon leaves
3 cups loosely packed and finely sliced romaine or other green lettuce
Kosher salt and freshly ground black pepper to taste
Directions
In a large saucepan, melt the butter. Add onions, leeks, celery and carrot. Saute until soft but not browned.
Add stock and wine. Bring to a boil. Reduce heat and simmer 10 minutes.
Add the peas and tarragon; simmer for 5 minutes more or until peas are soft. Add the lettuce and simmer until the lettuce is just wilted and tender, about 2 minutes.
Transfer soup to a blender or food processor (in batches if necessary) and puree until smooth. Strain and return soup to pan. Bring back to simmer and season to taste with salt and pepper.
Per serving based on 8 servings: 129 cal.; 6g pro.; 17g carb.; 3g fat (2 sat., 1 monounsat., 0 polyunsat.); 8mg chol.; 515mg sod.; 3g fiber; 3g sugar; 25 percent calories from fat.
