The origin of "peas" is a little obscure. Some say that the earliest findings go back to far East Asia, others say that they originated in the Middle east. In both places we can find this crop as part of the diet of the local people several thousand years BC. Charlemagne brought peas to France around 800 and since then it has become a staple in the English and French diet. It was a crop that grew easily in cold climates and it was cheap. Dried peas became very popular because they were a cheap and healthy way to sustain the poor. The traditional split peas soup with bacon developed from these dried peas.
In France, a different variety of pea was created. A very small and delicate pea called " Petit pois" which was coveted by the rich and used in delicate French recipes cooked with butter and other fine ingredients.
This recipe is easy and very flavorful. By adding a whole head of lettuce to the stock, the peas become extra tender and smooth.
The recipe and ingredients are:
INGREDIENTS
One pound of small green peas ( petit pois)
One whole head of lettuce( romaine, green leaf)
Ten strips of bacon
1/2 pound of small french onions
One litre of beef stock
2TBSP of butter
2 TBSP of olive oil
2TBSP of flour
Salt to taste
Pepper
In saucepan saute the bacon cut up in squares into the oil and butter. Then add the peeled onions. Add to this, the 2 TBSP of flour. When this is complete, add the one litree of beef stock. Let come to a boil and then add the cut up head of lettuce. When this mixture comes to a boil, add the one pound of peas and salt to taste. Let cook on low heat till the liquid has almost disappeared and the onions and peas are tender.
