Fresh Pea Soup w/Mint

After shelling the peas, save the pods, wash them and put
them to boil in the ham stock while preparing the soup. Heat
the butter in a large saucepan and soften the onion in it, then
add the lettuce, mint and parsley. De-rind and chop the bacon.
Fry it for about 2 minutes, turning it from time to time; add to
the saucepan with the peas, salt, pepper and a small amount
of sugar. Strain the stock and add. Bring to the boil, stirring,
then simmer for about half an hour until the peas are quite soft.
Sieve or liquidize, taste for seasonings and add a little milk or
cream if needed (but not too much, for the fresh flavor must be
preserved). Garnish with chopped parsley or mint.

Servings: 6