About this site

Piers and Lin du Pré bought their new Fleming 55 / 129, Play d'eau, in 2003.

She was berthed in Beaucette Marina, Guernsey in the Channel Islands at N49° 30’.197 W002° 30’.350 until she was sold in October 2021.

This site charts the thrilling adventures they had in her.

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Recent Posts

Pea Soup

This pea soup has such a great depth of colour
click to enlarge

The French just seem to have a way with food, don’t they?

When visiting France, we always look forward to our first can of Petit Pois. Only recently, did we realise the one we really liked had lettuce with it. Lettuce? Well, that sowed the seed for this recipe.

It took a number of trials, but we believe this to be the winning formula – and “it’s yumptious” as my great niece told me.

For the soup – 8 servings

1kg frozen peas – petit pois are best
25gm flat leaf parsley leaves only, no stalks*
30gm lettuce leaves (from green ‘floppy’ lettuce)
40gm Salted butter
1 ltr Vegetable stock

Wilt the lettuce in the butter and set aside
click to enlarge

* Keep the stalks for your next batch of vegetable stock.

For serving

Some finely chopped parsley for the garnish
Bread rolls or Croutons

You will need

Hand-held or small stand-alone liquidiser

Making the Pea soup

Trim the lettuce until you have the correct weight of green leaf.

Over a medium heat, melt the butter in a saucepan, add the lettuce and stir gently until it’s wilted. Remove the mix to a dish and set it aside.

The peas, parsley and stock
all a-bubbling in the pot
click to enlarge

Into the same pan (don’t clean it – whatever is left is good flavouring) place the peas and enough stock to cover them. Add the parsley on top.

As it heats to simmer point, stir occasionally, making sure there’s enough stock to keep it all covered. Keep simmering for a few minutes until the peas are just cooked.

Remove the pan from the heat and add the lettuce and remnants of the butter.

After it’s cooled a while, liquidise well – really well.

Adjusting to taste

At this point, you need first to adjust the soup to the right consistency. If you think it’s too thick, add more stock in small quantities. We believe this soup is far better thinner than thicker.

Once the consistency is right, add salt. Keep tasting until this is just right as well. Don’t add pepper. The black specs will spoil the look.

‘Le crunch’ from croutons are a great addition
click to enlarge

As with so many of our recipes, this soup is much better after a night in the fridge. The flavours come together and seem to enrich themselves.

A ‘minty’ enhancement

If you want a little something extra, go ‘minty’. Start by adding 25gm of mint leaves before liquidising, with more if you want a hefty minty kick.

Serving the Pea Soup

Reheat the soup but do not let it boil. Stir well and check again if it needs more salt and more stock. If you’ve used all your stock, skimmed milk is OK.

Pour into warm bowls and add a sprinkling of finely chopped curly parsley on top.

For ‘le crunch’ add some croutons but don’t let them become soggy. To make sure this won’t happen, serve them separately.

This really is a ‘yumptious’ soup.

Piers and Lin
from the Galley of
Play d’eau

You can get in touch with us any time by using our Contact Form.

4 comments to Pea Soup

  • Pip

    I will try this recipe next week, particularly now that it seems that the Indian Summer has finished. Now I wonder what type of vegetable stock I will use as I don’t make my own?!! Will try out the latest ones that some of the chefs recommend rather than Tesco’s own brand!
    I will let you know how it goes.

  • Hi Pip, So pleased you’re going to try this. If you use pre-made stock you are absolutely right not to use cubes. Just make sure the rest of the ingredients are as stated – especially the BUTTER. The final consistency is key – not thick yet not runny. Keep trying it before serving. Try it with the optional mint (see the end of the recipe). Do please let me know how it turns out and the make of stock you used. Virtual hug – Piers.

  • Pip

    Very tasty soup … and I followed the recipe almost exactly to the letter! I did use the mint option, 16 leaves this time but might add a couple more to the next batch I make.
    The vegetable stock I used was “my own” but I put it into a Knorr Vegetable Stock Pot container!!! I used two of these pots as they make 500ml each once boiling water is added.
    We ate half of the soup last night (having let it cool in the fridge from the previous day) and the other half is in the freezer ready for another chilly evening.
    Thanks for the recipe. Much appreciated!

    • Hi Pip,

      So pleased you liked it. You are right about the mint. We’ve just made another batch and found we need more, so I did one and half times as much. It may even need more.

      Have fun with some others. Piers

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