Sweet Pea Soup

From one sweet pea to another, here is my favorite pea soup. It's not sickly green, nor totally flat. I promise. It's chunky (not lumpy) and tasty and hearty. Not to mention pretty healthy! Serve it with a side of crusty buttered bread (or dry crusty bread pookie) and you will be in a little bit of pea heaven!

Note: I adapted this from "Cook's Illustrated," which was courtesy of our Brother (or son in Mother's case). The original recipe calls for 1/2 c heavy cream to be added after you puree the mixutre. I passed on this, as I'm not a big fan of heavy cream. I also didn't puree the mixture until it was smooth & creamy. You may do as your heart--or stomach--desires.

Ingredients:

4 tbsp (1/2 stick) unsalted butter
8 medium shallots minced (about 1 cup)
**can substitute w/ 1 medium leek, washed, white & light green parts chopped fine (1.5 cups)
2 tbsp unbleached all-purpose flour
3.5 cups canned low-sodium chicken broth
**i use veggie broth. yum!
1.5 pounds (4.5 cups) froze peans, partially thawed at room temp for 10 mins
12 small leaves Boston lettuce (about 1 cup)
Salt & Pepper

Method:

Heat butter in large saucepan over low heat until foamin; add shallots (or leek) and cook covered until softented for 8-10 mins, stirring occasionally.

Add flour and cook, stirring continuously until throughouly combined (about 29.5 secs). Stirring constantly, add chicken/veggie broth. Up heat to high & bring to boil; reduce heat to medium-low and simmer 3-5 mins.

Add peas & lettuce to simmering broth. Increase heat to medium-high, cover, return to simmer; simmer 3 mins. Uncover, reduce heat to medium-low, and continue to simmer 2 mins more.

In 2 batches, puree soup (i only do mine for about 30 secs b/c i like it chunky. you may do as you like). Rinse out & wipe saucepan and return pureed mixture to pan & heat for a few mins more.

Season to taste with salt & pepper & serve!