4 (15 oz. ea.) cans green peas (do not drain)
1 onion, chopped fine
1/2 tsp. ground thyme
1/2 tsp. celery seed
large handful of parsley, chopped
1/2 head of iceberg lettuce, chopped fine
4 tbsp. olive oil

Sauté onions in olive oil in a frying pan until soft and golden. Do not drain.

Put them and all the rest of the ingredients into a large food processor. Process until it all becomes soup.

Pour into a large pot and simmer for 30 minutes.

Serve hot or cold.

Submitted by: Dr. Alva Irish