Recipe is what I made, not what’s in the book.

• 6 tablespoons margarine (I would have used butter, but that’s what they have)
• 1 medium leek
• ¾ teaspoon fresh ginger
• ¾ cup unsweetened almond butter
• 1 medium carrot
• ½ cup frozen peas
• 1½ cup frozen cooked chicken
• 2 tablespoons chopped cilantro
• 1 cup cream

1. Melt the margarine in a dutch oven kind of pan
2. Chop the leek
3. Chop the ginger
4. Sauté the leek and ginger until it turns soft
5. Lower heat
6. Chop the carrot
7. Add almond butter, carrot, peas, and chicken, and ½ cup of water
8. Cook until everything is cooked/not frozen
9. Remove from heat and let cool for a few minutes
10. Transfer mixture to blender
11. Add 1½ cups water
12. Process for about 90 seconds
13. Pour back into pan
14. Bring to boil while stirring
15. Lower heat
16. Stir in cream
17. Stir in chopped cilantro

This was super super tasty.

As always, what I did is somewhat adapted from the cookbook. If you want the official recipe, buy the book.

• ½ stick unsalted butter
• 1 medium onion
• 1 head iceberg lettuce
• 2+ cups chicken broth
• 1½ pounds frozen green peas
• 6 ounces bacon
• ½ cup breadcrumbs

1. Cut bacon into small pieces
2. Fry bacon until crispy
3. Drain fat and dampen bacon on a paper towel
4. Mix bacon and breadcrumbs
5. Peel and thinly slice onion
6. Wash and shred lettuce
7. Heat butter in large soup pot over medium high heat
8. Cook the onion until tender
9. Add lettuce
10. Cook just until wilted
11. Add chicken broth
12. Wait for boiling
13. Add peas
14. Cook about 10 to 15 minutes until peas are tender
15. Purée soup in blender a couple cupfuls at a time
16. Salt and pepper soup to taste
17. Sprinkle breadcrumb/bacon stuff on top of served soup

This time the soup was pretty tasty. I think the addition of onion and bacon helped quite a bit. I don’t remember exactly what was in the last recipe, but I’m pretty sure those weren’t in it.

Pea Soup