Summer Pea Soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • ½-¾ pound shelled peas
  • 1 medium potato, sliced
  • 1 medium onion, sliced

Method

Place peas, potato, onion, lettuce and half the chicken stock in a saucepan, and bring to a boil. Cover and simmer for 15 minutes. Transfer contents of saucepan to the container of an electric blender and blend until vegetables are puréed, or press through a fine sieve.

Return to saucepan; add the remaining stock and simmer for 5 minutes. Add cream and lemon juice, and season to taste w