Green Pea Soup
A delicious easy to make soup especially for the spring.  Can you find the surprise ingredient?
(Serves 4 - 6)

Ingredients:
1 teaspoon olive oil
1 small onion, peeled and chopped
1 medium russet potato, peeled and cut into 1/2-inch dice
1/2 head Romaine lettuce, chopped
1 teaspoon salt
32 ounce carton chicken or vegetable broth, low sodium
1 lb frozen baby peas (3 1/2 cups), thawed

Garnish: 2 tablespoons sour cream or plain yogurt

Directions:

1. In a medium saucepan, cook onion, potato and lettuce in oil over moderate heat for about 4 - 5 minutes or until softened but not browned. 
2. Add chicken broth and bring to the boil. Reduce heat to a simmer an cook, covered, until potato is tender, about 15 minutes.
3. Add peas and simmer for another 2 minutes.
4. Purée soup in batches using a blender or immersion blender (ask an adult to help when blending hot liquids).
5. Transfer soup to a saucepan. Reheat soup and season with salt and pepper. 
   Add water to thin consistency if necessary.
6. Ladle soup into bowls and garnish with a drizzle of sour cream and chives.