According to British lore, this soup was invented by the wife of a 17th century member of Parliament.  400 years of passing down a soup….talk about standing the test of time.  I think this one passes with flying colors ~ and green is mine!!

 

Generous 3 cups shelled or frozen peas

1 leek, finely sliced

2 garlic cloves, crushed

2 slices bacon, fine dice

1 1/4 quarts ham stock

2 T. Olive Oil

1 Cups shredded fresh spinach

1/3 Cup white cabbage, finely shredded

1/2 small head lettuce, finely shredded

1 celery stalk, minced

large handful of parsley, minced

1 Cup garden cress * (mustardy, tangy flavor, adjust for your taste)

4 t. chopped fresh mint

pinch of ground mace

salt and pepper

 

Put the peas, leek, garlic and bacon in a large saucepan.  Add the stock and bring to a boil.  Lower the heat and simmer for 20 minutes.

About 5 minutes before the pea mixture is ready, heat the oil in another large saucepan.  Add the spinach, cabbage, lettuce, celery and herbs to the skillet.  Cover and sweat over low heat until soft.

Transfer the pea mixture to a blender or food processor and process until smooth.  Add to the sweated vegetables and herbs and heat through.  Season with mace, salt and pepper and serve.