Romaine, Pea And Mint Soup With Sorrel Mint Pesto (Take 2)

• Romaine, Pea and Mint Soup
• 2 pounds romaine lettuce (or mix of spring lettuces)
• 1 cup frozen peas
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup spring onions, white and green parts (green onions can be substituted here)
• 1/4 cup fresh mint, finely chopped
• 1 teaspoon lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons flour
• 1 quart chicken stock, water or vegetable broth
• 2 tablespoons creme fraiche or greek yogurt
• 2 splashes of Worcestershire sauce
• Sorrel - Mint Pesto
• 1 bunch of sorrel leaves, stems removed (about 15 leaves)
• 10-15 mint leaves, stems removed
• 3 cloves of garlic, coarsely chopped
• 2 tablespoons pine nuts tossed in olive oil, Worcestershire sauce, salt and pepper, and toasted in a dry pan over medium heat
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon salt, to taste
• 1 teaspoon lemon juice
• 1/4 cup olive oil, or enough to make it slightly liquid

1. Bring a large pot of well salted water to a boil. Wash the lettuces and slice into 2" pieces. Blanch the lettuce in the boiling water for 5 minutes. Add the peas and cook another 5 minutes. Drain and set aside until cool enough to handle. (Note: if working with tender young spring lettuces, blanch only for 2-3 minutes before adding the peas.)
2. In a large pot, melt the butter and oil together over medium heat. Saute the onions, mint, lemon juice, salt and pepper until the onions are very soft.
3. Sprinkle the flour over the onion - mint mixture and whisk to mix the flour in. Cook for 3-4 minutes to toast the flour. Gradually whisk in 1/4 of the broth until smoooth and starts to thicken into a paste; then add the rest while whisking over medium-high heat for 2-3 minutes until smooth.
4. Chop the blanched lettuce - pea mixture and add to the soup base. Bring to a simmer and cook for 5 minutes to mingle flavors.
5. Puree the soup in a blender or food processor until very smooth. Reheat, add the creme fraiche (or yogurt, if you're using that instead) and adjust for seasoning. At the end add a couple splashes of Worcestershire sauce to round out the flavors.
6. Serve with the pesto - the recipe follows below.
7. Put all ingredients except the olive oil in a food processor or blender and pulse 10-12 times. Then process fine while slowly pouring in the olive oil.
8. Serve with a dollop in the soup.

romaine lettuce, frozen peas, unsalted butter, olive oil, spring onions, fresh mint, lemon juice, kosher salt, ground black pepper, flour, chicken, creme fraiche, worcestershire sauce, sorrel mint pesto, sorrel, mint, garlic, nuts, parmesan cheese, salt, lemon juice, olive oil

Taken from food52.com/recipes/3972-romaine-pea-and-mint-soup-with-sorrel-mint-pesto-take-2 (may not work)