Makes 4 servings.
The ingredients for this delicious, creamy soup are available all year and it freezes very well. Like most of my soup recipes, you can make it in advance.
- 2 leeks
- 1 large head Boston lettuce
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Madras curry powder, approx.
- 10-ounce package frozen peas, thawed
- 3 cups chicken broth
- Kosher salt
- Freshly ground black pepper
- Roasted pepitas
- Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand; drain.
- Separate lettuce leaves, wash and spin dry.
- Heat the olive oil in a medium saucepan.
- Add the curry powder and stir.
- Add, the leeks, lettuce, peas and 2 ¾ cups broth. Bring to a boil over high heat. Reduce the heat and cook, covered, over low heat, for 15 minutes.
- Puree in a Vitamix until smooth and creamy.
- Adjust the consistency with the ¼ cup reserved broth, as needed. Season to taste with curry powder, salt and pepper. Garnish with pepitas.
After freezing you may need to whisk the soup to restore its creaminess.