Recipe#6490

Title: Fresh Pea Soup (Irish)

From:Mike Keri
Date: Thu, 1 Feb 1996 14:47:31 -0600 

 350      g             Peas, freshly shelled
   2      T             Butter
   1                    Medium-sized onion, chopped
   1                    Head iceberg lettuce/chopped
   1                    Sprig mint, chopped
   1                    Sprig parsley, chopped
   3                    Strips bacon, chopped
   1 1/2  l             Ham stock
                        Salt and pepper
                        Sugar
                        Chopped parsley
  After shelling the peas, save the pods, wash them and put them to boil in
  the ham stock while preparing the soup.  Heat the butter in a large
  saucepan and soften the onion in it, then add the lettuce, mint and
  parsley.  De-rind and chop the bacon.  Fry it for about 2 minutes, turning
  it from time to time;  add to the saucepan with the peas, salt, pepper and
  a small amount of sugar.  Strain the stock and add.  Bring to the boil,
  stirring, then simmer for about half an hour until the peas are quite
  soft.  Sive or liquidize, taste for seasonings and add a little milk or
  cream if needed (but not too much, for the fresh flavor must be
  preserved).  Garnish with chopped parsley or mint.