Pea and Lettuce Puree with Tarragon

• 8 scallions, chopped
• 1/2 stick (1/4cup) unsalted butter
• 1pound Boston lettuce (3 small heads), coarsely chopped
• 2 tablespoons water
• 1 (10-ounce) box frozen peas (preferably baby peas), thawed, or 2 cups shelled fresh peas (2 to 2 1/2 lb in pods)
• 1 1/2 teaspoons salt
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh tarragon

1. Cook scallions in butter in a 3-quart heavy saucepan, covered, over moderate heat, stirring occasionally, until softened, about 4 minutes.
2. Add lettuce and water and simmer, covered, until wilted, about 5 minutes.
3. Stir in peas and cook, uncovered, stirring, until just heated through, about 3 minutes.
4. Coarsely puree in a food processor, then transfer to cleaned pan.
5. Cook over moderate heat, stirring, until heated through, then stir in salt, lemon juice, and tarragon.

scallions, butter, boston lettuce, water, frozen peas, salt, lemon juice, tarragon

Taken from www.epicurious.com/recipes/food/views/pea-and-lettuce-puree-with-tarragon-104896 (may not work)