 |
Directions
Wash and chop the green onions finely, set aside.
Slice all the baby carrots in half, set aside.
Wash the Romaine, remove and discard the base, and shred the lettuce. Set aside.
Use a large, wide pot -- something approaching a Dutch oven is ideal. Put it on the stove over medium heat and melt the butter. Add the chopped green onion, and sauté for about 3 minutes -- don't let it brown, the idea is just to soften it. Add the carrots, then the vegetable stock, increase heat to bring liquid to the boil, then cover, reduce the heat and simmer for 5 minutes.
Add the peas and lettuce and cook uncovered for another 5 minutes or until the carrots are tender. Drain and season to taste.
|  |
| |