Green Pea and Potato Soup with Sour Cream and Chives
True story: During a particularly busy time in her life, cookbook editor Veronica Chambers had gotten into such a routine of ordering takeout that one night the delivery guy asked her out on a date. In an effort to be polite, she fudged and said, “Well, I have a boyfriend.” To which he replied, “I’m here every night. You do not have a boyfriend.” At that moment, she realized it was time to learn to cook, so she concocted this easy recipe. Make a big batch on Sunday, and you can heat up the leftovers in far less time than it takes to call for pizza.
Serves 8
INGREDIENTS
- 2 medium leeks
- 2 tablespoons vegetable oil
- 2 large russet potatoes (about 1 pound), peeled and cut into 1-inch cubes
- 3 cups fresh or frozen peas
- ½ teaspoon sugar
- 4 cups vegetable broth
- Salt and freshly ground pepper
- 1 small head iceberg lettuce, trimmed and chopped (6 to 7 cups)
- Lemon juice to taste (optional)
- ½ cup sour cream
- Chopped fresh chives, for garnish
INSTRUCTIONS
- Trim off and discard the roots and dark green tops of the leeks. Cut the leeks lengthwise in quarters, then crosswise into ½-inch pieces. Rinse thoroughly.
- In a large saucepan, heat the oil over moderate heat. Add the leeks and potatoes, and cook for 2 minutes, stirring. Add the peas, sugar, and broth. Bring the mixture to a boil over high heat, then reduce the heat to moderately low. Add salt and pepper to taste, then cover and simmer for 10 minutes.
- Stir in the chopped lettuce. Cover and cook until the lettuce is wilted and the potatoes are tender, about 3 minutes.
- Working in batches, ladle the soup into a food processor and puree until smooth. Return the pureed soup to the saucepan and stir over moderate heat.
- Add salt, pepper, and lemon juice to taste (if using).
- Ladle the soup into serving bowls and top with a spoonful of sour cream and a sprinkling of chives.
