“Next, imagine a spring soup that’s a subtle study of green. It’s puréed smooth and so delicate in flavor that you’d be astonished to learn that it’s culled from a head of butter lettuce and a bag of frozen peas. Shred the lettuce and wilt it in some butter, add a 2-pound bag of frozen peas, a pinch of salt and four cups of water. Simmer it for 25 minutes, purée and ladle into wide soup plates.”
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