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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is my version of Marion Morash's Fresh Pea Soup from her Victory Garden Cookbook. I do not use her cream enrichment, just use extra lettuce for the thick texture we love. This soup is gorgeous in color and enjoyable hot or chilled. Ingredients:
1 carrot, peeled and chopped |
1 cup sliced white or yellow onion |
3 cups of shredded lettuce (i use 1 small head of iceberg lettuce, entirely. we like the texture and its sweetness instead of using sugar) |
3 tbsp butter |
3 cups chicken stock |
2 cups water |
kosher salt |
1 small bag of frozen peas or 2 cups fresh peas |
freshly ground pepper |
Directions:
1. Saute the carrots and onions in the butter until tender, not browned, about 8 - 10 minutes.
2. Add the lettuce and braise this for about 5 minutes, do not use a high heat.
3. Add the liquids and 1 -2 tsp. salt. (You will find the stock you've used will affect how much seasoning you need at the end to correct the flavor.) Bring this to a boil and then simmer for 5 - 10 minutes.
4. Add the peas and cook until they are just tender, about 10 minutes.
5. Remove from the heat.
6. Puree with an immersable blender or in batches in a conventional blender.
7. If you prefer a thinner variation you can add a bit more stock.
8. Correct flavor with salt and pepper to taste.
9. Serve hot or chilled.
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