4 tablespoons of unsalted butter
1 cup minced shallots
2 tablespoons flour
3 1/2 cups low-salt vegetable broth
4 1/2 cups frozen peas
12 leaves of Boston lettuce
1/2 cup heavy cream
Salt and ground black pepper
Take the peas out of the freezer and let thaw until needed.
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 a boil; reduce
heat to medium-low and simmer 3 to5 minutes.
Meanwhile, in the work bowl of a food processor fitted with a 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.
Working in 2 batches, puree the soup in a blender until smooth. Strain the mixture into a large bowl. Rinse out and wipe the saucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until it is hot, about 3 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately. Croutons make a nice topping for this soup.
Adapted from Cooks Illustrated Soups & Stews
by Chef Mark Shoup