- 2 sliced leeks (white parts only)
- 2 tablespoons butter
- 1 large head romaine, chopped
- 2 cups chicken broth
- 10 ounces frozen peas
- 1/2 cup chopped fresh mint
- Salt and pepper
In large pot, cook leeks in butter until soft; add lettuce (reserve some for topping) and cook for 2 minutes. Stir in broth, 1 1/2 cups water and peas; bring to simmer, 5 minutes. Stir in mint; season with salt and pepper. Puree in blender.