This is a delicious soup, perfect for the cool evenings but light enough after a warmer pre spring day
- 1 bunch leeks
- ¼ cup butter
- 1 Tbs flour
- 5-6 cups chicken broth (or 3 cans)
- 1 tsp fresh marjoram
- 1 bunch spring onions
- 1 head butter lettuce
- 1 package (12 oz) frozen peas
- 1 lb. snow or sugar snap peas (de-string if possible)
- 1 pint half and half
- salt and pepper to taste
Sauté the leeks in butter until limp. Add the flour and cook 1 minute more. Then add the chicken broth, marjoram, sliced spring onions, head of lettuce (pulled apart) and frozen peas. Bring to a boil, then reduce heat and simmer 20 minutes.
Add the pea pods and cook about 10 minutes, or until tender. Allow to cool slightly. Puree the soup in 3 to 4 batches in a blender and return to pot. Add the half and half. Mix thoroughly. Add a little lemon juice should you find the soup too sweet. Serve garnished with a sprinkling of paprika.