The secrets of this very simple soup and its big impact are: use very fresh, first-crop tender young peas and fava beans; cook them in the moisture of the lettuce; cook quickly; and then chill the puree immediately in a bowl already sitting in an ice bath. This instant chilling holds the fresh flavor and color of the peas and beans.
Do not make this soup more than four hours in advance or the fresh flavors will be compromised.
Put the lettuce and onion in a stainless-steel heavy-bottomed pot that has a cover. Add
Prepare an ice bath and put a metal bowl in it.
Add the peas, fava beans, herbs, and
Put three-quarters of the rose petals in a food processor and puree until fairly smooth. Add the cream and a pinch of salt, and process for a few seconds until the cream has some body. Cut the rest of the petals into fine strips.
Serve the soup in chilled open bowls with a dollop of the rose cream in the center. Scatter the “chiffonade” of petals over the soup.
If you balk at roses, make one puree of
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