This recipe makes great use of the tough outer leaves of romaine, which are often discarded.

　　

Ingredients

Makes 4 servings

　　1 large head romaine (1 1/2 pound)

　　1 medium onion, chopped

　　2 tablespoons unsalted butter

　　1/2 teaspoon finely chopped garlic

　　1 (10-ounce) package frozen peas (2 1/4 cups)

　　1 cup chicken broth

　　1 1/2 cups water

　　3/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1 tablespoon chopped fresh dill

　　1/4 cup heavy cream

　　

Step 1

Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)

　　

Step 2

Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.

　　

Step 3

Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).