4 Tbs butter, unsalted
1 each leek, sliced and cleaned
3 scallions, sliced
2 head of lettuce, Bibb, Boston, or green leaf, chopped
2 bags of frozen peas
.25 tsp black pepper
5 cups of vegetable or chicken broth
2 Tbs. fresh mint, chopped
1 tsp fresh basil, minced
.5 tsp fresh thyme, minced
salt to taste
1 lemon, rind and juice
.5 cup light cream
dash of Tabasco sauce
Sour cream for garnish with whatever fresh herb you have.
Melt the butter in a large pot. Add the leeks and scallions and cook gently until starting to brown.
Add the chopped lettuce and let steam until wilted with the lid on. Remove lid and add peas, stock of your choice and fresh herbs, black pepper and a little salt. Cook for about 15 minutes or until everything is wilted and soft. You may add more herbs to your taste.
Let the soup cool. Using an immersion blender, blend everything. Add the lemon rind and juice, cream, tabasco, more salt if needed. Let cool in the fridge. Serve with a dollop of sour cream or Greek yogurt, garnished with fresh herbs.