Lettuce and Pea Soup

• 1 large head romaine (1 1/2 pound)
• 1 medium onion, chopped
• 2 tablespoons unsalted butter
• 1/2 teaspoon finely chopped garlic
• 1 (10-ounce) package frozen peas (2 1/4 cups)
• 1 cup chicken broth
• 1 1/2 cups water
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon chopped fresh dill
• 1/4 cup heavy cream

1. Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed.
2. (Reserve heart for another use.)
3. Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
4. Add garlic and cook, stirring, 1 minute.
5. Add lettuce and cook, stirring, until wilted, about 2 minutes.
6. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
7. Puree soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).

head romaine, onion, unsalted butter, garlic, frozen peas, chicken broth, water, salt, black pepper, dill, heavy cream

Taken from www.epicurious.com/recipes/food/views/lettuce-and-pea-soup-108090 (may not work)