Lettuce ? most people query.
YES, LETTUCE ADDS TO THE FRESHNESS!
This delicious soup is from Darina Allen's recipe at The Ballymaloe Cookery School in Shanagarry, Ireland. Fresh peas arre the best, but top quality frozen peas make a wonderful soup, hot or cold, the year round. Take care not to overcook and NEVER put a lid on while cooking the soup - it takes away the beautiful bright green color.
1-½ lbs peas, fresh or frozen (Early June peas are marvelous)
½ oz. Butter or olive oil
2 medium onions, chopped
½ of a medium size lettuce or 1 small head
1-½ pints (3 ¾ cups) salted water
Pepper to taste
Pinch of sugar ( optional)
3 Tablespoons cream
Herb sprig as you wish (mint, cilantro, basil)
Sauté the onion in butter or olive oil.
Add the peas, lettuce, herb sprig and hot salted water
Season with pepper and/or with sugar, if you wish
Bring to a boil and cook for about 5 minutes, until peas are tender
Pour into a blender
Serve hot or clod