Pea, Lettuce and Fennel Soup

Ingredients

• 1 medium head bibb lettuce cut into 1/2-inch-wide strips
• 0.5 teaspoon pepper black freshly ground
• 2 cups fennel bulb chopped
• 0.5 teaspoon fennel seeds 
• 1 teaspoon kosher salt 
• 1.5 cups low-salt chicken broth as needed
• 2.3 cups peas frozen
• 2 small shallots chopped
• 3 tablespoons butter unsalted

Equipment

• bowl
• sauce pan
• ladle
• blender

Directions

1. Melt the butter in a heavy large saucepan over medium heat.
2. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes.
3. Add the lettuce and toss until wilted, 1 to 2 minutes.
4. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes.
5. In a blender, blend the soup, 1 cup at a time, until smooth.
6. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed.
7. Ladle the soup into bowls and serve.