Soup From The Meuse
|Boston lettuce head||1 , shredded|
|Scallions||4 , sliced|
|Celery stalk||1 , chopped|
|Water||6 Cup (96 tbs)|
|Fresh green peas||1⁄2 Pound|
|Cooked ham||1⁄2 Pound (In 1 Piece)|
|Salt||1⁄2 Teaspoon (Depending On Saltiness Of Ham)|
|Freshly ground black pepper||To Taste|
|Cream/Milk||1⁄2 Cup (8 tbs)|
|Finely chopped chervil/Finely chopped parsley||2 Tablespoon|
Heat the butter in a large saucepan and saute the lettuce, scallions and celery slowly for 10 minutes.
Add water, peas, ham, thyme, bay leaf, salt and pepper.
Bring to a boil, lower the heat and simmer slowly for 1 hour.
Remove the ham and cut into small pieces.
Strain the broth and puree the vegetables in the blender.
Return the ham and pureed vegetables to the broth.
Add the cream and heat the soup thoroughly but do not boil.