From Greg Atkinson

Some of the liquid in this soup comes from a head of lettuce, which melts as it cooks and intensifies the fresh, green taste of the peas. Iceberg lettuce is often maligned, and when it is appreciated at all, it is generally only for its texture, but it actually has a wonderful—if delicate—flavor that becomes more pronounced when it is cooked.

Makes 6 servings

¼ cup (½ stick) unsalted organic butter
1 medium onion, peeled and thinly sliced
1 small head organic iceberg lettuce, shredded
2 cups organic chicken broth
1½ pounds fresh or frozen organic shelled green peas
Kosher salt and freshly ground black pepper
8 ounces bacon
½ cup fresh white breadcrumbs
1 teaspoon dried thyme

1. Put the butter in a large, heavy saucepan over medium-high heat and, when it has melted and begun to sizzle, add the sliced onion. Stir the onion until it is soft and transparent, but don’t let it brown.

2. Add the shredded lettuce and stir until it is wilted, then add the chicken broth and, when the soup is boiling, add the peas. Cook just until the peas are tender, about 10 minutes, then transfer the soup in small batches to a blender and purée until smooth. Season to taste with salt and pepper. Keep the puréed soup hot until serving time.

3. While it is very cold from the refrigerator, cut the bacon across the slices into ¼-inch pieces. Cook the cut bacon in a frying pan over medium-high heat until it is crisp, then drain off the fat and mix in the breadcrumbs and thyme. Serve the crumb mixture on top of the hot pea soup.
~~
Greg Atkinson is author of West Coast Cooking and lives on Bainbridge Island, Washington.
© Copyright Greg Atkinson
Image Credit: two peas in a pod © Tracy Hebden | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
Greg’s Posts
[Permanent Link] [Top]