Little gem lettuce soup with creme fraiche recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, diced (about 1 cup)
• 1 garlic clove, crushed
• 1 quart vegetable stock
• 1 small ham hock, rinsed well (optional)
• 1 cup frozen peas, thawed
• 4 heads Little Gem lettuce, cored, washed, and chopped
• ½ cup fresh Italian parsley leaves
• 1 small avocado, pitted, peeled, and diced
• ½ cup crème fraîche
• 2 limes juice (about ¼ cup)
• Kosher salt and freshly ground black pepper

1. In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook until the onion is tender, about 10 minutes.
2. Add the vegetable stock, 1 cup water, and ham hock (if using). Bring to a simmer and cook to combine flavors, about 10 minutes.
3. Add the peas and lettuce and simmer until very tender, 10 to 12 minutes, adding the parsley in the last 2 minutes of cooking.
4. Remove the ham hock and transfer the soup to a blender. Shred the meat from the ham hock and set aside. Add the avocado, ¼ cup of the crème fraîche, and 1 tablespoon of the lime juice to the blender. Puree until smooth (be careful blending hot liquids!). Return to the saucepan along with the shredded ham to rewarm and season with salt and pepper.
5. To serve, in a small bowl stir together the remaining ¼ cup crème fraîche and the remaining lime juice. Serve the soup in bowls, with the lime crème fraîche drizzled over.