adapted from:
Lettuce and Pea Soup
Yield: Makes 4 servings
1 large head any kind of lettuce (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 vegetable stock
1 1/2 cups water
3/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh dill
1/4 cup lowfat sour cream
1/4 cup nonfat yogurt
1/4 cup skimmed milk
Coarsely chop or tear lettuce. 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, stock, water, salt, and pepper and simmer, uncovered, 10 minutes.
Use a regular blender (in at least two batches) or an immersion blender to purée soup with dill, sour cream,yogurt, and milk.
Serve hot, or cold with a dollop of yogurt and fresh mint or more dill
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