Pamela's Fresh Pea Soup
/1 tbsp butter
1 tbsp olive oil
1 large onion, chopped
1 small head of lettuce, shredded
a hand full of fresh spinach
1 tbsp chopped parsley
5 cups fresh young shelling peas
5 cups chicken stock
1/4 cup uncooked white rice
2 tsps sugar
salt and pepper to taste
1/4 cup finely chopped fresh mint
1 cup milk
fresh mint sprigs
Heat butter and oil in pot, add garlic, sauté. Add lettuce, spinach, and parley, cook and stir until vegetables wilt. Add peas and 3 cups of stock. Cover pot, bring to a boil, then reduce and simmer 5 minutes. Remove from heat. In food processor, process in batches until coarsely processed. Return to pot, add remaining stock, and bring to boil. Add rice, reduce heat and cook for 15 minutes. Add sugar, salt, pepper, mint, and milk. Heat slowly, stirring until soup is hot. Do not boil. Garnish with mint sprigs. Makes about 7 cups.
From Shepherd's Garden Seed Catalog