Pea and Lettuce Puree with Tarragon

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  8 cup, shredded or chopped or 440g

• Butter

  Unsalted

  4 tbsp or 57g

• Water

  Plain, clean water

  2 tbsp or 30g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Salt

  Table

  ½ tbsp or 9g

• Lemon juice

  Raw

  1 tbsp or 15g

• Tarragon

  Freshdirect

  1 tablespoon or 6g

Directions

1. In a 3-quart heavy saucepan, cook scallions in butter over moderate heat, covered, stirring occasionally until softened, about 4 minutes.
2. Add lettuce and water, then simmer covered until wilted, about 5 minutes. Stir in peas and cook uncovered, stirring, until just heated through, about 3 minutes.
3. Coarsely puree the mixture in a food processor, then transfer back to the cleaned pan. Cook over moderate heat, stirring until heated through, then stir in salt, lemon juice, and tarragon.