Recapturing Spring: Romaine Pea and Mint Soup with Creme Fraiche
Ingredients
- 2 pounds romaine lettuce, or a mix of lettuces
- 1 cup frozen or fresh green peas
- 3 tablespoons butter, unsalted
- 2 tablespoons olive oil
- 2/3 cup green onions or spring onions, white and green parts
- 1/4 cup mint, finely chopped
- lemon zest from 1 large lemon
- 1 teaspoon lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 4 tablespoons flour
- 1 quart water, vegetable broth or chicken broth
- 1/3 cup creme fraiche (or Greek yogurt)
- freshly grated nutmeg
Instructions
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