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.
Ingredients
½tablespoonsextra virgin olive oil
1small head leaf lettuce, chopped
2-1/2cupsfresh or frozen peas
6cupsvegetable or chicken stock
1potato, peeled and diced
Sea Salt and Ground Pepper
Instructions
Sauté peas, potato and lettuce in oil for 5 min.
Add stock and bring to boil; reduce heat, cover and simmer till tender, 20 min.
Puree till very smooth and season with sea salt and pepper if needed.
Spa Index Kitchen Notes
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).
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