Reading through this week’s French Friday’s with Dorie recipe gave me pause. The ingredients for this pea soup included onions, peas, broth and romaine lettuce. Romaine lettuce? I’d never heard of such a thing, but Dorie explained that this is the soup version of classic French dish: peas with onions and lettuce. Who knew? So I followed the recipe…adding a clove of garlic as my own little tweak…and pureed this concoction till it was a lovely, vibrant shade of green. This soup can go from pot to bowl in about 15 minutes…love that! We left town unexpectedly after I made this soup, so I parked it in the freezer. I have a feeling Bill will give it a thumbs up (mums the word on the secret ingredient!)…I sampled a few spoonfuls and found it to be delicious and refreshing.
I garnished with a big dollop of creme fraiche plus some crispy prosciutto. Slices of very thin prosciutto were baked for just 5 minutes at 425º to create a crunchy, salty adornment. Crumbled bacon would be just as lovely. Don’t miss this taste of spring while winter’s chill is still biting. The recipe can be found here as it was published in Bon Appetit.
- Thinly sliced prosciutto
- Preheat oven to 425º. Line baking sheet with parchment and lay pieces of proscuitto side by side. Bake for 5 minutes. Remove and allow to cool slightly before using to garnish soup.
- Recipe from Ina Garten