Creamy Green Pea Soup

By norsegal8

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.

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
• Salt and ground black pepper

Details

Servings 4

Preparation

Step 1

1. 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.

2. 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.

3. 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.