• 1 large leek, diced (white and light green parts only)
• 1 large or 2 small heads Bibb lettuce, cored and coarsely chopped (about 6 c.)
• 1/4 c. coarsely chopped flat-leaf parsley
• 4 c. chicken stock
• 2 c. fresh green peas
• Salt and freshly ground black pepper
• 1/2 c. heavy cream
• Chives and sour cream for garnish, optional
In a large saucepan over medium heat, melt butter with olive oil. When foam subsides, add leek and cook slowly until soft but not browned, about 8 to 10 minutes. Add lettuce and parsley and cook, stirring constantly, until completely wilted, 1 to 2 minutes. Add chicken stock and peas, increase heat to medium-high and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 10 minutes. Remove pan from heat and, using an immersion blender, purée until smooth (or use a blender and, working in batches, purée until smooth and strain soup through a fine-mesh sieve, if desired). Return soup to heat, season with salt and pepper to taste and stir in cream. Heat soup to hot but not boiling. Garnish with chives and sour cream (optional) and serve hot or at room temperature.
Nutrition information per serving:
Calories 333 Fat 25 g Sodium 155 mg
Carbohydrates 19 g Saturated fat 12 g Calcium 86 mg
Protein 11 g Cholesterol 56 mg Dietary fiber 5 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 lean meat, 4½ fat.
spinach and gruyÈre tart √
Serves 4 to 6.