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 Fresh Pea Soup 350 g freshly shelled peas 1 1/2 Tbs butter 1 medium onion, chopped 1 head of iceberg lettuce, chopped 1 sprig fresh mint, chopped 1 sprig fresh parsley, chopped 3 bacon rashers, chopped 1 1/2 l ham stock salt and pepper to taste pinch of sugar chopped parsley for garnishing
Heat the butter in a large saucepan and softer the onion in it, then add the lettuce, mint, and parsley. Fry the chopped bacon in a skillet, for about 2 minutes, turning from time to time, until it is cooked and crispy. Add to the saucepan, along with the peas, salt, pepper, and pinch of sugar. Strain the stock and add to the saucepan as well. Bring the whole thing to the boil, stirring, then simmer for about half an hour, or until the peas are quite soft. Press the soup through a sieve or process in a food processor, and add a little stock or water if the soup is too thick. Garnish with chopped parsley or mint. Serves 6.
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