Pea and Lettuce Puree with Tarragon

Ingredients

• Lettuce

  Butterhead (includes boston and bibb types), raw

  3 head or 489g

• Butter

  Unsalted

  ½ stick or 57g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 ½ tsp or 9g

• Peas

  Edible-podded, frozen, unprepared

  1 package (10 oz) or 284g

• Scallions

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

  8 medium or 120g

• Tarragon

  Spices, dried

  ⅔ tsp, leaves or 0.4g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

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

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