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!