Recipe of the Month,
Michael's Spring Pea Soup
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 slices prosciutto, chopped
1/2 cup chopped shallots
1/2 cup chopped leeks
2 cups chopped celery
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
2 cups dried split peas
2 quarts chicken or vegetable stock, or water
1 Sixteen ounce bag frozen green peas
4 cups shredded romaine lettuce
Kosher salt and freshly ground pepper to taste.
In a large soup pot, melt the butter and add the oliver oil. To this
mix, add the prosciutto, shallots, leeks, celery and garlic. Cook
until the vegetables are wilted. Add the stock or water and bring
to a boil. Add the split peas and thyme and cook until the peas are
tender, (approximately 20 minutes).
Remove the soup from the heat and let it cool slightly, (about 10
minutes). Add the frozen peas and the shredded lettuce. Stir to
combine and add salt and pepper to taste. Let the soup sit for
about 5 minutes. Puree the soup in small batches in a blender.
Best served at room temperature topped with creme fraiche and
a little chopped mint.