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1/4 cup butter 50 mL
1/2 cup finely chopped onions 125 mL
1 tsp salt 5 mL
freshly ground pepper
3 tsp all-purpose flour 50 mL
7 cups chicken stock 1.75 L
1 head Boston lettuce, shredded 1
10 spinach leaves, shredded 10
5 cups fresh or frozen small peas 1.25 L
1/2 tsp granulated sugar 3 mL
1 cup whipping cream 250 mL
In large saucepan, melt butter over medium heat and cook onions, until translucent, stirring frequently. Stir in salt, pepper to taste, and the flour, and over low heat, continue striring for 2 minutes. Stir in chicken stock. Add shredded lettuce and spinach, and 4 cups/1 L of the peas. Bring to boil; cover, reduce heat to simmer and cook 40 minutes.
Meanwhile, cook remaining peas until barely tender in small quantity of salted water; drain and set aside.
Purée soup in blender and transfer to clean saucepan. Stir in cream; taste and adjust seasoning. Add whole peas and serve.
Chef's Note
For easy entertaining, this soup can be made ahead and refrigerated.
1/2 cup finely chopped onions 125 mL
1 tsp salt 5 mL
freshly ground pepper
3 tsp all-purpose flour 50 mL
7 cups chicken stock 1.75 L
1 head Boston lettuce, shredded 1
10 spinach leaves, shredded 10
5 cups fresh or frozen small peas 1.25 L
1/2 tsp granulated sugar 3 mL
1 cup whipping cream 250 mL
In large saucepan, melt butter over medium heat and cook onions, until translucent, stirring frequently. Stir in salt, pepper to taste, and the flour, and over low heat, continue striring for 2 minutes. Stir in chicken stock. Add shredded lettuce and spinach, and 4 cups/1 L of the peas. Bring to boil; cover, reduce heat to simmer and cook 40 minutes.
Meanwhile, cook remaining peas until barely tender in small quantity of salted water; drain and set aside.
Purée soup in blender and transfer to clean saucepan. Stir in cream; taste and adjust seasoning. Add whole peas and serve.
Chef's Note
For easy entertaining, this soup can be made ahead and refrigerated.
