Fresh Pea Soup
Yield: Approx. 7 cups
1 Tbsp. butter
1 Tbsp. olive oil
1 large onion, chopped
1 small head lettuce, shredded
15 leaves fresh spinach
1 Tbsp. chopped parsley
5 cups fresh young peas
5 cups chicken stock
1/4 cup uncooked white rice
2 tsp. sugar
Salt and fresh ground pepper to taste
1/4 cup finely chopped fresh mint
1 cup milk (low fat)
In a large saucepan, heat butter and oil, add garlic and onion and saute
until softened. Add lettuce, spinach and parsley; cook stirring, until the
vegetables are wilted. Add peas and 3 cups of the chicken stock. Cover
pan, bring to a boil then quickly reduce to a simmer and cook for about 5
minutes or until peas are soft. Remove from heat. In a food processor or
blender, process in batches, just until coarsely blended.
Return to pan. Add remaining 2 cups of the chicken stock. Bring to to a
boil , add rice, reduce heat and cook for 15 minutes. Add sugar, salt,
pepper, mint and stir in milk to make soup desired consistency (use a
little more milk if too thick). Heat slowly over low heat, stirring just
until soup is hot. Do not boil. Garnish servings with a sprig of mint.
Source: Shepherd's Garden Seeds
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