Easter Soup

Things are beginning to work themselves out around here. Connor got his car back yesterday. I think I figured out what area of our water usage the major water leak is coming from (now to exactly pinpoint it) and I think my dad is taken care of for the next few days, at least enough for me to get out of town and away from it all for a long weekend.

I’ll be in Austin, visiting the newlyweds, Marissa and Jeff. Marissa and I will be taking day trips to Waco to shop at the Magnolia Silos and to Round Top, Texas to hit the last day of the spring Round Top Antiques Fair. I am so excited!

While I’m there, I’ll still be posting recipes from our Easter supper. Yesterday, we started with my well-deserved cocktail. Today, we have the soup.

The first course for our Easter supper was a beautiful bright green pea and lettuce soup. Yes, lettuce in a soup instead of a salad. I win! I say that because Dave loves salad and I love soup and since I’m the cook, I get my way!

Sugar Snap Pea & Lettuce Soup

• 1/4 cup butter
• 1 large onion, peeled and roughly chopped
• 8 cups chicken broth
• 2 medium potatoes, peeled and roughly chopped
• 1 pound sugar snap peas, trimmed
• 1 romaine heart, roughly chopped
• 1 head red leaf lettuce, outer leaves removed and roughly chopped
• 1/4 cup fresh tarragon leaves
• Salt and freshly ground black pepper, to taste

Melt the butter in a large pot over medium heat, add the onion and cook until soft and translucent.

Add the chicken broth and potatoes; simmer until potatoes are tender when pierced with a paring knife.

Add sugar snap peas, romaine, and red leaf lettuce; simmer until bright green, about 40 seconds.

Puree in a blender, in batches adding in the fresh tarragon until smooth; strain if needed. If using a Vitamix, no need to strain. If using another blender, strain the first batch and decide if the soup needs to be strained or not.

Season with salt and freshly ground black pepper and serve hot or at room temperature.

Serves 8 to 10