Ingredients
2 teaspoons butter
1/2 cup coarse chopped onion
3 cups low-salt chicken or veggie broth (or more)
8 oz frozen peas
4 cups lightly packed, sliced romaine (1/2 of medium head)
Creme fraiche or sour cream
Crumbled cooked bacon
Preparation
Melt butter in large saucepan over medium-high heat. Add onion; saute until beginning to soften, around 3 minutes. Add 3 cups broth and bring to boil. Stir in peas and lettuce. Reduce heat to medium-low and simmer uncovered until peas are tender and flavors blend, around 10 minutes. Cool slightly
Working in batches, puree in blender until smooth. Return soup to same saucepan and bring to simmer, adding more broth by the 1/4 cupfulls until desired consistency. Salt & pepper.
Top with creme/cream & bacon
