Midsummer is a time of extraordinary activity in my garden. Every day brings with it a new shoot, a newly opened rose, a froth of lettuce seedlings. At this point I make a soup of the older lettuces and peas, and yet there is no reason why I shouldn’t make it throughout the year with frozen peas and produce-market lettuce.

　　

Ingredients

enough for 6

　　a large, round lettuce – about 14 ounces (400g)

　　a thick slice of butter

　　a couple of shallots

　　shelled peas – 1 pound (500g)

　　chicken or vegetable stock or water – 4 cups (a liter)

　　mint – 3 bushy sprigs

　　

Step 1

Separate the lettuce leaves and stalks and wash thoroughly. Even the smallest amount of grit will ruin the soup. Melt the butter in a deep saucepan over low to medium heat. Peel the shallots and slice them thinly, then let them soften in the butter. When they are tender but have yet to color, chop the lettuce up a bit and stir it into the butter. As soon as it has wilted, add the peas, stock, and mint leaves and bring to a boil. Decrease the heat, season with salt and black pepper, and simmer for no longer than ten minutes.

　　

Step 2

Remove the pan from the heat and purée the soup in a blender until smooth. Check the seasoning, then serve hot.

　　Tender