Snap Pea-and-Lettuce Soup

Name: Snap Pea-and-Lettuce Soup
Total time: 30 min
Yield: 4 serving(s)
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

By Lindsay HuntPublished: Mar 1, 2016

1 Rating

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farm fresh recipe for snap pea and lettuce soup.

Becky Stayner

Yields:

4 serving(s)

Total Time:

30 mins

Never choose between soup and salad again.

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Ingredients

2 leeks, sliced (white and green parts only)
1/4 cup butter
8 cups chicken stock
2 Yukon Gold potatoes, peeled
1 lb. snap peas, trimmed
2 romaine hearts, chopped
3 Tbsp. fresh tarragon
1/2 cup Buttermilk
kosher salt, to taste
Freshly ground black pepper, to taste

Directions

1. Step 1Cook leeks in butter in a medium pot until tender. Add chicken stock and Yukon Gold potatoes; simmer until potatoes are tender.
2. Step 2Add snap peas and romaine hearts; simmer until bright green.
3. Step 3Puree (in batches) along with fresh tarragon until smooth; strain.
4. Step 4Stir in buttermilk. Season with salt and freshly ground black pepper.