This vibrantly green soup is brightened in flavor by the sweetness of the sugar peas.
Makes 8 servings.
4 tablespoons butter
1 cup thinly sliced leeks (white parts only)
3 tablespoons flour
1 teaspoon salt
10-oz package frozen peas
1 lb fresh snow peas or sugar snap peas, strings removed
8 large leaves Boston lettuce
4 cups low-fat chicken broth
11/2 cups water
1 cup low-fat milk (optional)
Salt to taste
Non-stick cooking spray
1. Heat the butter in a skillet and add the leeks, cooking over medium-high heat until translucent, about 3 to 5 minutes. Sprinkle the flour over the leeks and butter, and stir together.
2. Spray the slow cooker with non-stick cooking spray. Add the frozen peas, snow peas, and lettuce leaves. Put the leek mixture in, then cover with the chicken broth, stirring to coat everything. Add the water. Cover and cook on High for 11/2 to 2 hours or until peas are cooked through and soft.
3. Puree with an immersion blender or in batches in a food processor or blender. You can set aside and serve as a cold soup, or serve immediately as a hot soup. You can also make it a creamier soup by adding the milk. Garnish with additional Boston lettuce leaves if desired.