• 1 Tbs. unsalted butter
• 2 cups peas
• 1/2 lb. butterhead lettuce, chopped
• 4 scallions, chopped
• 1 quart plus 1 cup vegetable stock or water
• 1 tsp. tarragon, crumbled, or 1 Tbs. fresh, minced
• 1 cup light cream
• 1/2 tsp. salt (optional), or to taste

Melt butter in a heavy saucepan over medium low heat. Sauté peas, lettuce and scallions 5 minutes. Do not brown. Stir in stock. Increase heat to high and bring to a boil. Immediately reduce heat to low and simmer 10 minutes or until peas are tender. Remove from heat. Transfer soup to a blender or food processor. Add tarragon, cream, salt and pepper to taste. Purée until smooth.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 293, fat 22.7g, 68% calories from fat, cholesterol 74mg, protein 6.8g, carbohydrates 17.1g, fiber 5.2g, sugar 8.5g, sodium 518mg, diet points 7.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.7, Lean meat: 0.0, Fat: 4.3, Sugar: 0.0, Very lean meat protein: 0.0

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