green pea lettuce soup

23rd March 2010

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.

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green pea & lettuce soup

Serves 4 – 6


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


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

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