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Title: Green Peas Soop
Categories: Soups
Yield: 2 Quarts

4 c Water
1 lb Shelled peas, frozen or
-fresh; (3 1/3 c) *
1 sl Bread
1 tb Salt
1/2 ts Ground pepper
2 Whole cloves
1/4 ts Mace
1 bn Wweet herbs tied with
-cooking string (1 sprig ea
-thyme, mint, oregano, and
-rosemary)
1/2 c Butter
4 c Cabbage; sliced
1 c Salad spinach
1/2 c Parsley; chopped
2 Spring onions; sliced (1/2
-c)
1/4 c Marigold petals; (optional)
Bread or rolls; to serve
-(optional)

Combine water, peas, and bread in a large pot. Stir in spices. Add a
bundle of herbs. Bring to a boil and then reduce to a simmer for
about 30 minutes until the peas are tender and nicely flavored.

Remove the cooked peas from the stove. Take the herbs bundle out and
discard. Puree the seasoned peas and liquid with an immersion blender
or in a food processor or standing blender.

In another large pot or lidded skillet, melt the butter. Add the
cabbage, spinach, spring onion, and parsley and stir to combine. Add
2 cups of water and cover. Cook for about 10 minutes. Add the pea
mixture to the wilted vegetables and stir to combine.

Serve in small bowls and garnish each bowl with marigold petals.
Serve with bread or rolls for dipping.

* Update:

If you are using fresh peas, you might want to set some aside whole
to add to the soup with the cabbage. This will give the final soup a
mix of whole and pureed pea textures. If you are using a mix of
frozen and fresh peas, you might want to cook the frozen in the first
step and add the fresh in with the cabbage to replicate the old
pea/new pea strategy in the original recipe.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2018/07/25/to-make-green-peas-soop/>

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