Prep 15 mins
Cook 40 mins
Marrowfat peas can be purchased online or in a specialty store. Swirl a little sourcream or yogurt on the top of each serving. Found this recipe online.
- Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
- Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
- Lightly blend, process or stick blender the contents of the pan (I leave some texture).
- Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
- Heat the green peas in a small saucepan for a minute or two.
- Add the remaining butter and the heated green peas to the marrowfat peas.
- To serve, garnish with a swirl of yogurt and a small parsley sprig.
- *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.
As a Yank who resided in London for many years, I have a passion for marrowfat peas. This recipe is superb, and couldn't be easier.
This was 5 stars for several reasons: It tasted DIVINE!! It was easy to make and the instructions were WELL laid out and easy to follow; the ingredients were imaginative for just a "pea" soup - I LOVED the unusual additions of spinach, leeks, chervil, garden peas AND lettuce leaves, AND, it ALL worked so well!! I make marrowfat pea soup and I have several French and English recipe versions; however, this recipe bridged the gap between my pea soup recipes and I LOVED that.....it was imaginative and comforting. I made NO changes as all the ingredients were easy to source and I had some already in the pantry - a SUPERB soup, which was elegant & VERY healthy! Thanks Kathy for posting this soup - I have kept in some of my cookbooks for later delectation!!!