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….

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  • Course Soup
  • Cuisine French
  • Keyword Easter, Spring
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Degree of Difficulty
Easy
Ingredients
  • 2 can (11 oz) cans tiny peas
  • 2 tbspn 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
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
Garnish
  1. Fry bacon and crumble when cool, reserve until serving time.
  2. Whip cream add a pinch of salt and half the crumbled bacon.
Soup
  1. Set aside 1/2 can peas.
  2. Heat butter and sauté vegetables until onion is translucent, add herbs and salt.
  3. Add ham, lettuce leaves, peas along with liquid from can, plus 2 cups of water, or enough water to cover by 2".
  4. Bring to a boil then reduce heat and simmer for 30 minutes.
  5. Cool, remove ham and puree soup in blender.
  6. Return to pot and add remaining peas, reserve until ready to serve.
Serving
  1. Top each serving with whipped cream, and sprinkle with crumbled bacon, or stir in 1/3 cup half and half before serving.

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