This pea soup is from Estelle, a dear friend and neighbour.

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 and sound at sunset when they make a loud racket before finally settling in for the night high up in the pecan trees.

 

GREEN PEA & LETTUCE SOUP

serves 4 – 6

ingredients 

1 Tbsp butter or ghee

1 large carrot, roughly chopped

a few sprigs fresh rosemary

a few leaves fresh thyme

1 bay leaf

5 cups frozen peas

6 cups vegetable stock

8 leaves lettuce

¼ cup fresh dill, finely chopped

1 tsp brown sugar

1 tsp fine rock salt

few rounds of freshly cracked black pepper

preparation 

  1. Place the butter or ghee in a heavy-bottomed saucepan and saute the carrot, rosemary, thyme, and bay leaf for a few minutes. Then add the peas and vegetable stock and simmer, uncovered, for 30 minutes.
  2. Remove from heat; add the dill, lettuce and sugar.
  3. Puree three-quarters of the soup using an immersion blender.
  4. Add salt and season with pepper.

Drizzle with ghee and a spoon of cream fraiche or sour cream to serve.

Goodness shared from Stacey