Chilled Pea, Lettuce and Herb Soup

• 3 tablespoons extra virgin olive oil
• 2 leeks, white and light green part only, cleaned and sliced
• Salt to taste
• 5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)
• 3 cups, tightly packed, coarsely chopped Boston or bibb lettuce
• 5 cups chicken stock, vegetable stock or water
• 13 cup coarsely chopped fresh tarragon leaves
• 1/4 cup coarsely chopped flat-leaf parsley leaves
• 1/4 cup coarsely chopped fresh mint leaves
• 1/4 cup chopped chives, plus additional for garnish
• Chopped fresh tarragon, chives and/or mint for garnish

1. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven.
2. Add the leeks and a pinch of salt.
3. Cook, stirring, until tender, about five minutes.
4. Add the peas, lettuce and stock or water, and bring to a boil.
5. Add salt to taste, reduce the heat, cover and simmer five minutes.
6. Remove from the heat.
7. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes.
8. Taste the broth, and season as desired.
9. Working in batches, puree the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth.
10. Pour into a bowl, and stir to combine.
11. Taste and adjust seasonings.
12. Chill for several hours.
13. Serve, garnishing with additional chives, tarragon and/or mint.

extra virgin olive oil, leeks, salt, peas, bibb lettuce, chicken stock, tarragon, flatleaf parsley, mint leaves, chives, fresh tarragon

Taken from cooking.nytimes.com/recipes/1013747 (may not work)