Irish Fresh Pea Soup


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With mint, parsley, and a little bacon, this soup is a flavorful mix compliments of the Emerald Isle.

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  • 2-1/2 pts. ham stock
  • 12 oz. peas
  • 3 strips bacon
  • 1 medium onion
  • 1 head iceberg lettuce
  • 1 sprig mint
  • 1 sprig parsley
  • 2 Tbs. butter
  • 1 tsp. sugar
  • chopped parsley
  • salt and black pepper

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Shell the peas, retaining the pods. Wash thoroughly and boil them in the ham stock. Heat the butter in a large saucepan and fry the onion until transparent. Add the chopped bacon, the chopped lettuce, mint and parsley and fry for about 2 minutes, stirring often. Strain the stock and return to the saucepan with the fried ingredients and the peas, salt, pepper and sugar. Bring to a boil, stirring well, allow to simmer for 30 minutes or until the peas are soft. Taste for seasoning and then add a little milk or cream if desired.

Garnish with chopped parsley or mint.

Reviews (1)

  • Where would one but ham stock, or is this something that you would have to make & how?? Also, what does "pts." mean?? Does it mean parts & how much is a part??

    Flag as inappropriate egrascia  |  September 14, 2009

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