May 18th, 2007
I believe I've written before in this blog about the early culinary concoctions that my brother and I came up with (ah yes, here it is) such as "soup" consisting of peas, carrots, salt, pepper, and water all "cooked" by the sun. I don't know if we ever put lettuce in with the peas, but we certainly could have, as they both were available in our garden around the same time.
This recipe totally reminds me of those days - throw some peas, lettuce, and unpeeled potato in a pan with liquid and you'll get soup? Really?
Really. After it's trip through the blender the soup is sort of a radioactive green that might scare small children, but it's creamy, sweet, salty, and tangy from the lemon zest sprinkled on top. The recipe is from an unassuming book I got second-hand called Fifteen Minute Meals by Emalee Chapman. The book was written in the '80s and it looks like the sort of thing just bound to be crammed with recipes featuring cream of mushroom soup and taco seasoning packets. But in fact it offers quick Italian and French influenced preparations for fresh meat, fish, and vegetables. Poached Chicken with Tarragon, Corn Pancakes, Endive with Ham - definitely quick recipes worth trying out.
Just goes to show you shouldn't judge a book by its cover, or a soup by its resemblance to swamp water.
Creamy Pea Soupserves 24 cups chicken broth
4 small unpeeled new potatoes
1/2 package (about 5 ounces) frozen peas, or 1 cup fresh shelled peas
1/2 shallot, peeled
3 lettuce leaves
Place chicken broth in a saucepan and bring to a boil. Slice potatoes into pan; add peas, shallot, and lettuce leaves; cover pan with a lid and simmer ten minutes.
Puree soup in a blender, grate rind of lemon into soup and serve hot.
-Emalee Chapman, Fifteen Minute Meals