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Pea Soup
(Potage St. Germain)
2 cups dried split peas, soaked for one hour in water and drained
5 cups water
1 tsp salt
2 tbsp butter
1/2 cup salt pork, finely chopped
1 medium-sized onion, chopped
1 medium-sized carrot, chopped
2 leeks, green parts only, sliced
1 cup chopped spinach
1 bay leaf
1 sprig thyme
Put the peas in a saucepan with 4 cups of water and the salt. Bring
to boil, skim if needed, cover and cook slowly while preparing the
following: melt half the butter in a saucepan, add the salt pork
and onion and cook until they soften and start to brown. Add the
carrot, leeks, spinach, bay leaf and thyme and cook for a few
minutes. Add this mixture to the peas. Continue cooking all together
for about one hour or until the peas are soft. Rub through a sieve,
add the remaining water if the soup is too thick. Add the remaining
butter and warm up the soup.
This soup is excellent reheated the next day, I add water to have
the right thickness.
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Split Pea 07