Reprinted with thanks from Eating Small Potatoes

Do you have too much lettuce? Tired of eating salad? Well, this recipe is a creative way in which to use up lettuce. Forget any preconceptions that you may have about something called pea soup. This is so fresh and good. Don’t skip the mint.

2 large leeks, washed and chopped
2 tbls. unsalted butter
3 cups chicken stock or broth
2 cups water
3 cups frozen or fresh peas
about 4 cups of chopped, green soft-leaf lettuce (butter lettuce)
1/2 cup fresh mint leaves
salt, pepper

Optional finishes: 1/4 cup cream and buttered croutons

1. Melt butter in the bottom of the pot which you will use for soup. Add leeks. Stirring occasionally, cook over medium until the leeks are soft, about 5 minutes.
2. Add the stock and water. Bring to a boil.
3. Add lettuce and peas, lower heat, and simmer over low for 10 minutes.
4. Off heat, stir in mint.
5. Puree your soup with an immersion blender, food processor, or regular blender.
6. Return to pan and season to taste with salt and pepper, keeping your soup over low heat.
7. Drizzle in cream, if desired.

Notes:

• For croutons, thickly slice and cube old bread. Toss with melted better, salt, pepper, and perhaps some parmesan or garlic salt. Bake on a cookie sheet at 350F for about 10 minutes until brown.
• Adapted from Gourmet.