Irish Fresh Pea Soup
Serves 6
1.5lt (2½ pints) Ham or Vegetable Stock
350g (12oz) Peas
3 Strips bacon
1 medium-sized Onion
1 Head Iceberg Lettuce
1 Sprig Mint
1 Sprig Parsley
2 tbsp Butter
½ - 1 tsp Sugar
Chopped Parsley
Salt and Black Pepper
Shell the peas, retaining the pods, wash them thoroughly and boil them in the ham stock.
Heat the butter in a large saucepan and fry the onion until transparent.
Add the de-rinded and chopped the bacon, the chopped lettuce, mint and parsley and fry for about 2
minutes, stirring often.
Strain the stock and return to the saucepan with the fried ingredients and the peas, salt, pepper and
sugar.
Bring to the boil, stirring well, allow to simmer for 30 minutes or until the peas are soft.
Taste for seasoning and add a little milk or cream if required.
Garnish with chopped parsley or mint.
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