green pea and lettuce soup
This pea soup is from Estelle, a dear friend, who lives in a morshav very close by. She and her husband, Yarcov live on a beautiful corner piece of land with row upon row of pecan trees. Even more beautiful, are their 30 peacocks that fly free. It is quite a sight at sunset when they make quite a racket before they all finally settle for the night, high up in the pecan trees.
I first tasted this dish when Estelle had invited us for dinner when Donna was here, as well as my in-laws, Maureen and Allan. Estelle served this soup as a first course and it was so delicious. And I just love the colour.
This photo of the peas was taken in the Mysore market in India. What a beautiful sight to see that big basket filled to the brim with small, round peas. The photo below is of the green peas I picked fresh, to add to this soup.
Green Pea & Lettuce Soup
1 tblsp butter/ghee
1 large carrot, roughly chopped
a few sprigs of fresh rosemary
a few leaves of fresh thyme
1 bay leaf
5 cups of frozen peas
6 cups vegetable stock
8 leaves of lettuce
a small handful of fresh dill
1 tspn sugar
freshly cracked black pepper and sea salt
In a heavy bottomed saucepan, place the butter/ghee and saute the carrot, rosemary, thyme and bay leaf for a few minutes. Add the peas and vegetable stock, and simmer for 40 minutes.
Remove from heat, and add the dill, lettuce and sugar. Puree three quarters of the soup. Season with salt and pepper. It is optional whether to serve with a little bit of cream or sour cream.
Goodness shared from Stacey