by Levana Kirschenbaum

French cooking uses escarole lettuce quite often, not just in salads, but cooked, which highlights its pleasant bitterness and pairs beautifully with milder ingredients such as peas and zucchini. Peas and mit have a natural affinity. This soup is luscious, even if it sounds unpretentious. Do not hesitate to serve it to distinguished company, as I do.

Ingredients:

1/3 cup olive oil

4 leeks, white parts and 2″ of the green parts, sliced

4 ribs celery, peeled

1 small bunch flat parsley

1 large onion, quartered

1 large green zucchini, unpeeled, cut in large chunks

2 quarts (8 cups) water

4 cups frozen peas (try to find the peas labeled “petite,” since they are the sweetest)

1 large head escarole, chopped

1/2 cup mint leaves, packed

Salt and pepper to taste

2 cups Tofutti brand sour cream

Directions:

1. Heat the oil in a heavy pot.

2. In a food processor, coarsely grind the leeks, celery, parsley, onion and zucchini, and add the mixture to the hot oil. Saute until translucent.

3. Add all remaining ingredients, except the sour cream, and bring to a boil. Reduce the temperature to medium and cook covered, about 20 minutes.

4. Add the cream and heat through.

5. Cream the soup in a blender or with an immersion blender. Adjust the consistency and seasonings and serve hot or chilled.

Serves 12.