Cooking with Karen - French Pea & Lettuce Soup with Tarragon & Ricotta
7:00 PM
Learn to make something delicious with devoted amateur cook and Shul Co-President, Karen Seidman, in the Shul's Tuesday night cooking class.
This week:
Pea & Lettuce Soup with Tarragon & Ricotta
(Adapted from Dinner in French by Melissa Clark.)
Ingredients
5 TBL unsalted butter (can use 1 TBL butter & 2 TBL oil or 3TBL olive oil)
1 large white onion, diced or 1 leek, diced
2 garlic cloves, chopped
6 cups coarsely chopped romaine lettuce (any lettuce is good)
2 lbs. frozen peas, defrosted.
2 cups vegetable (or chicken) stock
2 TBL chopped fresh tarragon leaves
½ cup heavy cream (can use fat-free half-and-half, regular or vegan plain yogurt, cashew cream or other vegan cream substitute)
½ cup fresh ricotta (dairy or non-dairy)
zest of 1 lemon, grated or finely chopped
Salt & Pepper
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