Ingredients
1
large head romaine (1 1/2 lb)
1/2
tsp finely chopped garlic
1
(10-oz) package frozen peas (2 1/4 cups)
1
tbsp chopped fresh dill
Directions
1.
Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)
2.
Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
3.
Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).
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