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/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. In a heavy-bottomed saucepan, place the butter/ghee and saute the carrot, rosemary, thyme and bay leaf for a few minutes, then add the peas and vegetable stock – 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
