French Canadian Spring Pea Soup

Nothing tastes more like a Spring Garden than a bowl of this Spring Pea Soup with a vegetable sandwich and a light smoothie. It works well as both a warming bowl in colder months, but it’s also the perfect entree for a “Ladies’ Spa Lunch” in the Spring.

French Canadian Spring Pea Soup
This soup is called French Canadian not because of a different recipe type, but rather because it was made popular in New England in the 19th century by French Canadian millworkers. It differs from split pea soup in that it doesn't begin with soaking and cooked dried, split peas, but instead relies on fresh or frozen, which makes for a silkier, smoother, lighter soup. The addition of lettuce is a French influence.
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Recipes: Soup
Serves: 6
  • 1/2 tablespoons olive oil
  • 1 small head leaf lettuce, chopped
  • 2-1/2 cups fresh or frozen peas
  • 6 cups vegetable or chicken stock
  • 1 potato, peeled and diced
  • Sea salt and pepper to taste
  1. Sauté peas, potato and lettuce in oil for 5 min.
  2. Add stock and bring to boil; reduce heat, cover and simmer till tender, 20 min.
  3. Puree till very smooth and season with sea salt and pepper if needed.
We've made this recipe with fresh peas from the garden, fresh English Peas in the refrigerated produce section of Trader Joe's, and, bagged frozen peas. It was wonderful with any type of pea, although we don't recommend canned peas (high sodium and mushy texture).
By the Numbers
| Cal: 100 | Fat (g): 2 | Carbs (g): 17 | Fiber (g): 4 | Protein (g): 5
March 25, 2013 | | Tags: ,

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