We had spring for Easter. The sun was shining and it was a bit above 50 degrees. Lovely! Today, winter is back. I'm hoping it's an April Fool's prank!!
Our dear friends gathered around the Easter table. These same friends, two couples, have spent Christmas, New Year's Eve and Easter with us (or we with them) for at least twenty years. Our children were, of course, a part of the festivities when they were young. We all miss the children as they are now in other parts of the country--from California to Rhode Island to North Carolina. These gatherings are always an opportunity to catch up on what the children are doing.
With spring seemingly here, I thought it would be a good time to share this delicious soup with you once again. We first had it at our gourmet group in Texas thirty some years ago. It came from one of the food magazines but I can't remember which one. I don't think I've changed a thing through the years except that I now use an immersion blender to puree the dish.
If you are ready to put spring on your table (no matter what the temperature), this is the soup for you!
Potage Vert Pre
6 cups chicken stock
1/2 cup minced green onions with tops
3 tablespoons unsalted butter
3 tablespoons flour
3 cups fresh or frozen peas
1 head Boston lettuce, shredded
1 cup fresh spinach leaves
1 tablespoon sugar
1/2 teaspoon salt
1 cup whipping cream (I've used half and half)
3 egg yolks
1/4 teaspoon freshly ground white pepper
1 cup cooked fresh or frozen peas
1. Saute onions in butter in large pot until soft, about 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes. Add 3 cups peas, the lettuce, spinach, sugar and salt. Stir in 6 cups stock. Heat to boiling, reduce heat. Simmer covered 45 minutes. Cool slightly. Puree vegetable mixture 2 cups at a time in blender or food processor until smooth.*
2. Beat cream, egg yolks and pepper in small bowl until smooth. Combine with pureed mixture. Cook over low heat, stirring constantly, until soup is hot. Do not boil. Stir in 1 cup of peas.
NOTE: Soup may be prepared in advance up to this point*. Refrigerate. Heat to simmering before completing recipe.