Split Pea Soup

entree
  • 2 cups dry green split peas, rinsed
  • 5 cups water
  • 1/2 cup fresh/defrosted peas (optional)
  • 2 tbsp butter
  • Bouquet garni (2 sprigs parsley, 1 stalk celery, 1 bay leaf)
  • 1/4 tsp thyme
  • 2 tbsp butter
  • 1/2 cup onion, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1 big leek, white parts plus 2" of green, finely chopped
  • 1 cup coarsely chopped spinach
  1. Put the water in a big pot and bring to a boil.
  2. Saute the carrot, onion, leek, and spinach in the melted butter until the onion is soft.
  3. When the water boils, drop in the peas, thyme, and bouquet garni.
  4. Simmer half covered for 30 minutes, til tender but not mushy.
  5. Stir in the sauted mixture and fresh peas and simmer another 30 minutes. Remove the bouquet garni.
  6. Puree, season with salt and pepper, and serve.

Servings: 4

Source: Adapted from Time-Life Books, Recipes: The Cooking of Provincial France