Julia wrote:

> I planted peas which the package said could go in the
> ground early...candy just shelled and eaten raw.
<snip>
> I'd like more ideas. I'd put them raw in salads (I grew lettuce too),
> but they're hard to capture with a fork. I understand that overcooking
> is the enemy of fresh peas. Stir fried with other vegetables and served
> over rice? I feel like I've got gold and don't want to waste it. I
> have enough for about 3-4 more meals.

Chilled Lettuce and Pea Soup (from _A Celebration of Soups_)

4 tablespoons butter
4 medium-sized onions, peeled and chopped
1 large head iceberg lettuce or 3 heads Boston lettuce, rinsed, trimmed, and
shredded
1 1/4 pounds peas, shelled
6 cups chicken stock
3 bay leaves
3 whole cloves
2 teaspoons sugar
Salt
White pepper
Chopped fresh mint

In a soup kettle heat the butter over medium-low heat and cook the onions
until translucent.

Add the next seven ingredients. Bring the liquid to a boil, reduce the heat,
and simmer the vegetables, covered, for 45 minutes.

Blend the mixture (either in a blender or with an immersion blender in the
pot) until it is smooth.

Season the soup with salt and white pepper. Chill it for at least 4 hours.
Before serving, taste and re-season if necessary. Serve garnished with mint.


BOB'S NOTES:

1. This makes about a half-gallon of soup; I generally cut the recipe by a
factor of three.

2. It sounds like you might not need the sugar. Taste the soup before adding
it and don't add it if you think it might make the soup too sweet.

3. Do try to use white pepper rather than black pepper; it makes a
difference.

4. Instead of doing the mint garnish, you could put a dollop of yogurt, sour
cream, or creme fraiche on top of the soup. I've been known to pour a couple
tablespoons of buttermilk on top instead and sprinkle with crumbled bacon.


Bob