Ingredients

4 tablespoons unsalted butter

8 medium shallots (about 5 ounces) minced (about 1 cup) or 1 medium leek, white and light green parts finely chopped.

2 tablespoons all-purpose flour

3 1/2 cups canned low-sodium chicken broth

1 1/2 pounds frozen peas (about 4 1/2 cups), partially thawed at room temperature for 10 minutes (see note above)

12 small leaves Boston lettuce (about 3 ounces)

1/2 cup heavy cream

Kosher salt and freshly ground black pepper

Preparation

  1. Heat butter in large saucepan over low heat until foaming; add shallots or leeks and cook, covered, until softened, 8 to 10 minutes, stirring occasionally. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Stirring constantly, gradually add chicken broth. Increase heat to high and bring to a boil; reduce heat to medium-low and simmer 3 to5 minutes.

  2. Meanwhile, in the work bowl of a food processor fitted with a steel blade, process partially thawed peas until coarsely chopped, about 20 seconds. Add peas and lettuce to simmering broth. Increase heat to medium-high, cover and return to simmer; simmer 3 minutes. Uncover, reduce heat to medium-low, and continue to simmer 2 minutes longer.

  3. Working in 2 batches, puree the soup in a blender until smooth. Strain the mixture into a large bowl. Rinse out and wipe the saucepan; return pureed mixture to saucepan and stir in cream. Heat mixture over low heat until it is hot, about 3 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately. Croutons make a nice topping for this soup.