Pea and Lettuce Soup With Ham and Cheese Tartines

pea-lettuce-soup
Photo by Marcus Nilsson
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 250 calories
    • Fat 13 g (8 g saturated fat)
    • Cholesterol 40 mg
    • Sodium 650 mg
    • Protein 11 g
    • Carbohydrate 21 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 211 mg

Melt the butter in a large pot over medium-high heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the broth, peas, and romaine, cover, and bring to a boil, stirring occasionally. Add the tarragon or mint and remove pot from heat. (The peas and herbs should be bright green.) Puree the soup, in batches if necessary, until smooth. (A regular or immersion blender will both work.)

Meanwhile, heat broiler. Top the ciabatta rolls with the ham and Cheddar, dividing evenly. Broil on a foil-lined baking sheet until the cheese is melted, 1 to 2 minutes.

Serve the soup with the cheese tartines on the side.

Ingredients

  1. Check 3 tablespoons unsalted butter
  2. Check 1 onion, chopped
  3. Check Kosher salt and black pepper
  4. Check 6 cups low-sodium vegetable broth
  5. Check 10 ounces frozen peas
  6. Check 1 large head romaine (1 pound), chopped
  7. Check 1/4 cup fresh tarragon or mint
  8. Check 2 ciabatta rolls, split
  9. Check 4 slices deli ham
  10. Check 4 ounces Cheddar, grated (about 1 cup)

Directions

  1. Melt the butter in a large pot over medium-high heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the broth, peas, and romaine, cover, and bring to a boil, stirring occasionally. Add the tarragon or mint and remove pot from heat. (The peas and herbs should be bright green.) Puree the soup, in batches if necessary, until smooth. (A regular or immersion blender will both work.)
  2. Meanwhile, heat broiler. Top the ciabatta rolls with the ham and Cheddar, dividing evenly. Broil on a foil-lined baking sheet until the cheese is melted, 1 to 2 minutes.
  3. Serve the soup with the cheese tartines on the side.