This recipe makes great use of the tough outer leaves of romaine, which are often discarded.
Recipe information
Yield
Makes 4 servings
Ingredients
1 large head romaine (1 1/2 pound)
1 medium onion, chopped
2 tablespoons unsalted butter
1/2 teaspoon finely chopped garlic
1 (10-ounce) package frozen peas (2 1/4 cups)
1 cup chicken broth
1 1/2 cups water
3/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
1/4 cup heavy cream
Preparation
Step 1
Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)
Step 2
Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
Step 3
Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).
