- Dried peas were part of a staple diet in the Middle Ages in Europe.
- Eating fresh and immature green peas was a more modern delicacy.
- This soup could have only been made summer and the peas would have had to be shelled.
- The invention of fast freezing by Clarence Birdseye, an American, in the 1920s revolutionised the way we eat foods out of season, most notably green peas.
- In the past the vegetables would have had to be pressed several times through clothes or sieves – nowadays we have stick blenders and similar electrical cooking tools to make this easier.
- 100 -150g shelled or frozen peas
- 1 bunch of spring onions
- ½ a large lettuce
- 50g butter
- 1-2 lovage or celery leaves
- 1½ litres of vegetable stock – can be from a cube or powder
- 125ml of soured cream
- Chopped chives or flat-leafed parsley to garnish
- Chop white and green parts of the spring onions in small rings.
- Gently fry in butter to soften but not to brown them.
- Cut the lettuce into thin strands.
- Add the lettuce and the peas to the spring onions and mix.
- Add the lovage or celery leaves and the stock.
- Bring to the boil and then simmer gently for up to 10 minutes until the peas are cooked.
- Take off the heat and leave to cool a little (for safety).
- Blend the soup until you have a thick purée.
- Adjust the seasoning if necessary.
- Bring back to the boil.
- Stir in the soured cream and serve.
- Add a dollop of soured cream to each serving.
- Garnish each dish with chopped chives, flat-leafed parsley to garnish.
Served in Royal Doulton – Carnation – 1982 -1998