Cheating-on-Winter Pea Soup

Photo by José Picaya

from Bon Appétit, December 2010
Recipe by Dorie Greenspan

via Richard Lonergan

serves 4

2 teaspoons butter
1/2 cup coarsely chopped onion 3 cups (or more)
low-salt chicken broth or vegetable broth
8 ounces frozen peas (do not thaw)
4 cups (lightly packed)
sliced romaine lettuce (1/2 of a medium head)
1/2 teaspoon salt
pepper to taste
juice of one lemon
creme fraiche or sour cream
crumbled cooked bacon

Melt butter in large saucepan over medium-high heat. Add onion; saute until beginning to soften, at least 4 minutes. Add 3 cups broth; bring to boil. Stir in peas and lettuce. Reduce heat to medium-low and simmer, uncovered, until peas are tender and flavors blend, about 10 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to same saucepan and bring to simmer, adding more broth by 1/4-cupfuls to thin soup to desired consistency. Season with salt, pepper and lemon juice to taste.

Divide soup among 4 bowls. Top with dollop of creme fraiche and some bacon.

Frozen peas let you outsmart winter with this fresh, vibrant soup.