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Split Pea Soup
(Potage Puree de Pois Casses)
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| What You Need: |
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2 cups dry green split peas
5 cups water or fresh or canned chicken stock
Bouqet garni, made of 2 parsley sprigs, 2 chopped celery tops and 1 bay leaf, tied together ¼ teaspoon dried thyme
Ham bone (optional)
2 tablespoons butter
¼ pound salt pork, finely diced
½ cup finely chopped carrots
½ cup finely chopped onions
1 large leek, chopped (white part plus 2 inches of green) or 1 extra onion, finely chopped
1 cup coarsely chopped spinach or lettuce leaves
½ cup shelled fresh green peas (about ½ pound, unshelled) or substitute defrosted frozen peas
Salt
Freshly ground black pepper
½ pound baked ham, cut in ½-inch cubes (about 2 cups)
2 tablespoons soft butter
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| How To Cook: |
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1. Wash the split peas thoroughly under cold running water. In a heavy 4- to 5-quart saucepan or a soup kettle, bring 5 cups of water or chicken stock to a boil and drop in the peas. Add the bouquet garni, the thyme and the ham bone, if you use it. Reduce the heat and simmer half covered for 30 minutes to 1 hour, or until the peas are tender but not mushy.
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2. While the peas are simmering, melt 2 tablespoons of butter in a heavy 8-to10-inch skillet, and in it brown the diced salt pork until it is crisp and renders its fat; remove the pork and discard it.
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3. In the fat remaining in the skillet, cook the carrots, onions, leek and spinach or lettuce leaves uncovered over moderate heat for 5 minutes, or until the onions are soft and the leaves have wilted. When the split peas are tender, add all of the vegetables including the fresh green peas to the soup and simmer uncovered for another 30 minutes.
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4. Remove and discard the bouquet garni and the ham bone, if used. Puree the soup through a food mill into a large bowl, and then rub it through a fine sieve back into the saucepan. Taste and season with salt and freshly ground black pepper, add the ham cubes and bring the soup to a simmer over low heat. If the soup seems too thick, thin it with a little chicken stock or water.
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5. Before serving, remove the pan from the heat and stir the soft butter into the soup, 1 tablespoon at a time. Ladle the soup into a large tureen or individual soup bowls.
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