Lunch: Snap Pea-and-Lettuce Soup
Recipe by Lindsay Hunt Never choose between soup and salad again.
Ingredients
2 leeks, sliced (white and green parts only)
1/4 c. butter
8 c. chicken stock
2 Yukon Gold potatoes, peeled
1 lb. snap peas, trimmed
2 romaine hearts, chopped
3 tbsp. fresh tarragon
1/2 c. buttermilk
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Cook leeks in butter in a medium pot until tender. Add chicken stock and Yukon Gold potatoes; simmer until potatoes are tender.
Add snap peas and romaine hearts; simmer until bright green.
Puree (in batches) along with fresh tarragon until smooth; strain.
Stir in buttermilk. Season with salt and freshly ground black pepper.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
