Fresh Pea Soup (Irish)
Submitted by lisainthecountry
Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
60 minThis traditional Irish pea soup gets its backbone from ham stock infused with the pea pods themselves. While you prep the soup, those empty shells simmer away in the stock, pulling out every last bit of sweet pea flavor before being strained and discarded. It’s a trick that makes a real difference.
Chopped lettuce cooked down with the onion adds body and a mild sweetness that rounds out the peas without competing. Fresh mint and parsley brighten the pot, while a few slices of bacon fried and tossed in bring a salty, smoky edge.
After simmering until the peas are completely soft, everything gets pureed. A splash of milk or cream is optional, but go easy. The whole point of this soup is the fresh, green flavor of the peas, and too much dairy buries it.
Chef Tips
- Use freshly shelled peas, not frozen. The flavor difference in a soup this simple is night and day.
- Don’t skip simmering the pods in the stock. It’s free flavor and the single biggest upgrade to any fresh pea soup.
- Add sugar sparingly. A pinch enhances the natural sweetness of the peas; too much turns the soup into baby food.
- Serve garnished with chopped mint rather than parsley for a brighter, more aromatic finish.
Variations
- Swap the ham stock for vegetable stock and skip the bacon for a vegetarian version.
- Stir in a spoonful of crème fraîche at the table instead of cooking cream into the soup.
- Add a handful of watercress with the lettuce for a peppery bite.
Ingredients
Directions
After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup.
Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley.
De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar.
Strain the stock and add to the pan.
Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft.
Sieve or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved).
Garnish with chopped parsley or mint.
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