A good soup for a spring day, bright green and not too filling.

　　

Ingredients

enough for 6

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

　　butter – a thick slice

　　shallots – 2

　　shelled peas – 3 cups (500g)

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

　　mint – 3 bushy sprigs

　　

Step 1

Separate the lettuce leaves and wash them 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, 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 let simmer for seven to ten minutes.

　　

Step 2

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

　　Tender