I found this recipe for Spring Pea Soup in a very old French Country Cookbook that I picked up at a used bookstore many years ago. I have made it many times since but only think of it in the spring….
Ingredients
- 2 cans (11 oz) tiny peas
- 2 tbsp unsalted butter
- 1 medium onion finely chopped
- 1 small carrot finely chopped
- 3-4 iceberg lettuce leaves
- 1/4 lb cooked ham
- 2 cups water
- 1/2 tsp thyme
- 1/2 tsp tarragon leaves crushed
- kosher salt and black pepper
Garnish
- 1/2 cup heavy cream whipped
- 4 slices cooked bacon crumbled
Instructions
- Gather all ingredients before starting recipe.
Garnish
- Fry bacon and crumble when cool, reserve until serving time.
- Whip 1/2 cup heavy cream add a pinch of salt and half the crumbled bacon.
Soup
- Set aside 1/2 can of peas from 2 cans (11 oz) tiny peas.
- Heat 2 tbsp unsalted butter and sauté 1 medium onion finely chopped, and 1 small carrot chopped and cook vegetables until onion is translucent. Add 1/2 tsp tarragon leaves 1/2 tsp thyme and season with kosher salt and black pepper.
- Add 1/4 lb cooked ham, 3-4 iceberg lettuce leaves, peas along with liquid from can, plus 2 cups water or enough water to cover by 2".
- Bring to a boil then reduce heat and simmer for 30 minutes.
- Cool, remove ham and puree soup in blender.
- Return to pot and add remaining peas, reserve until ready to serve.
Serving
- Top each serving with whipped cream, and sprinkle with crumbled bacon, or stir in 1/3 cup half and half before serving.
Just a quick tip, if you want to get this beautiful light green color, add a couple of handfuls of fresh baby spinach when you blend the soup. It won’t affect the flavor.
