This lovely green soup was invented by the wife of a seventeenth-century British member of parliament, and it has stood the test of time. All you need is:
- generous 3 cups shelled fresh or¬†frozen peas
- 1 leek, finely sliced
- 2 garlic cloves, crushed
- 2 bacon slices, finely diced
- 1 1/4 quarts ham or chicken stock
- 2 tablespoons olive oil
- 1 cup shredded fresh spinach
- 1/3 cup finely shredded white cabbage
- 1/2¬†¬†small lettuce, finely shredded
- 1 celery stalk, minced
- a large handful of parsley, minced
- 1/2 carton cress
- 4 teaspoons chopped fresh mint
- a pinch of ground mace
- salt and freshly ground black pepper
Put the peas, leek, garlic, and¬†bacon in a large saucepan.¬†Add the stock and bring to a boil.¬†Lower the heat and simmer for¬†20 minutes.
- About 5 minutes before the¬†pea mixture is ready, heat the¬†oil in another large saucepan.
- Add the spinach, cabbage, ¬†lettuce, celery and herbs to the¬†skillet. Cover and sweat over low¬†heat until soft.
- Transfer the pea mixture to a¬†blender or food processor and¬†process until smooth.