Summery Pea Soup

[Guest guest]

I needed lunch in a hurry yesterday and adapted this recipe from one in the

Native Foods Restaurant Cookbook.

Christie

 

Summery Pea Soup

 

1 Tbsp olive oil

3 shallots, peeled and sliced

2 cloves of garlic, crushed

2 cups fresh or frozen peas

1 cup lettuce, shredded

5 cups water

1 tsp sea salt

1 tsp herbes de Provence

1/4 tsp lemon pepper or white pepper

 

Garnish:

Chopped chives

 

Heat olive oil and gently sauté shallots until translucent. Add peas, water and

seasonings. Simmer for 25-30 minutes. Cool slightly and blend well. Garnish with

chopped chives.

 

I added one cooked potato which needed using up and which made the soup a bit

thicker. You could replace the herbes de Provence with mint and then this will

be Potage Saint Germain.