Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
5 cups fresh shelled peas or two 1-pound packages frozen baby peas
2 14-ounce cans chicken broth
2 small heads butterhead or Bibb lettuce, ribs discarded, and torn into small pieces
12 green onions, sliced
3 tablespoons snipped fresh tarragon
1-1/2 to 2 cups half-and-half or milk
Salt and pepper
6 slices French bread or baguette, brushed with olive oil and oven toasted or grilled
2 ounces prosciutto, cut into thin strips
1/3 cup crumbled feta cheese
Fresh tarragon sprigs (optional)
Directions:
If using fresh peas, in a Dutch oven combine peas and broth. Bring to boiling;
reduce heat. Cover and simmer 6 minutes. Add lettuce and green onions. Bring
to boiling; reduce heat. Cover and simmer 4 to 6 minutes more or until peas
are tender.
If desired for garnish, remove with slotted spoon and reserve
1/3 cup peas.
(If using frozen peas, thaw 1/3 cup of peas; set aside for garnish.
In a Dutch oven combine remaining peas, lettuce, green onions, and broth. Bring
to boiling; reduce heat. Cover and simmer 4 to 6 minutes or until peas are
tender.) Stir tarragon into soup mixture in Dutch oven. Cool slightly.
Place
one-fourth of the soup mixture in a blender container or food processor bowl.
Cover and blend or process until nearly smooth.
Repeat with remaining soup
mixture, blending or processing one-fourth at a time.
Return all of the soup
to the Dutch oven. Stir in half-and-half to reach desired consistency; heat
through being careful not to boil. Add salt and pepper to taste.
To serve,
ladle soup into bowls. Top each serving with a slice of French bread, some
prosciutto, and some feta cheese. Sprinkle with reserved peas and add a tarragon
sprig.
