I found this recipe for Spring Pea Soup in a very old French Country Cook book that I picked up at a used book store many years ago. I have made it many times since but only think of it in the spring….
Ingredients
- 2 can (11 oz) cans tiny peas
- 2 tbsp unsalted butter
- 1 medium onion finely chopped
- 1 small carrot finely chopped
- 3-4 iceberg lettuce leaves
- 1/4 lb boiled ham
- 2 cups water
- 1/2 tspn thyme
- 1/2 tspn tarragon leaves crushed
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 cream add a pinch of salt and half the crumbled bacon.
Soup
- Set aside 1/2 can peas.
- Heat butter and sauté vegetables until onion is translucent, add herbs and salt.
- Add ham, lettuce leaves, peas along with liquid from can, plus 2 cups of 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.
