Catherine would make this on rainy days in Tudor England–read about her in The Cross and the Crown Series!
Green Pea Soup
2 lb young green peas
1 pt good beef or chicken stock
2 slices white bread, crusts removed
fresh herbs–mint, parsley, sage, savory, tarragon
salt and pepper
Bring the stock to the boil and cook the peas until just tender. With a slotted spoon, remove two cupfuls and put them in the blender or food processor (Catherine would have had to mash these in a bowl!). Add the herbs (to taste), bread, and one cup of the stock. When blended, return the mixture to the pan, season with salt and pepper, re-heat, and serve with fresh warm bread and butter!