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
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