# Sweet Pea Soup

**Source**: Cooks Illustrated

**Modified By**: Michael D'Attilo, Heather Hayden

**Yield:** about 6 1/2 cups (4 to 6 servings) **Ingredients**

*Remove the peas from the freezer just before starting the soup so that when you are ready to process them, as the stock simmers, they will be only partially thawed. * *To preserve its delicate flavor and color, this soup is best served immediately.*

4 tbsp unsalted butter

8 medium shallots, minced (about 5 oz or 1 cup)

*OR 1 medium leek, washed, white and light green parts chopped fine (about 1 1/2 cups)*

2 tbsp unbleached all-purpose flour

3 1/2 cups canned low-sodium chicken broth

1 1/2 lb frozen peas, partially thawed at room temperature for 10 minutes (about 4 1/2 cups)

*OR 4 1/2 cups FRESH peas, picked that day*

12 small leaves Boston lettuce from 1 small head, leaves washed and dried (about 3oz)

1/2 cup heavy cream

Table salt and ground black pepper

**Directions**

Heat butter in large saucepan over low heat until foaming; add shallots or leek 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 boil; reduce heat to medium-low and simmer 3 to 5 minutes.

Meanwhile, in the work bowl of a food processor fitted with a steel blade, process 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 soup in blender until smooth; strain into large bowl. Rinse. out and wipe saucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until hot, about 3 minutes. Season to taste with salt and pepper; serve immediately.