Spring Pea Soup

2 Tbsp. butter

2 leeks, thinly sliced and well washed

6 cups tender green lettuce leaves

cup fresh mint leaves

2 cups shelled fresh or frozen green peas

tsp. salt

tsp pepper

2 cups chicken or vegetable broth cup heavy cream

2 tsp. fresh lemon juice

In a large saucepan, melt the butter over medium-low heat. Add the leeks and cook, stirring occasionally, for 10 minutes, or until tender. Add the lettuce and mint and cook for 5 minutes, stirring occasionally, until the lettuce is very tender. Stir in the peas, salt, and pepper and stir to combine. Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes or until the peas are tender and the flavors have blended.

Puree in pot with stick blender or COOL and puree in blender. Add the cream and lemon juice and blend. Can be made a day ahead of time but reheat slowly and do not bring to a boil.