A Green Peas Soup, Without Meat

1. 1

   1. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.

2. 2

   2. Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.

3. 3

   3. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.

4. 4

   4. While the second batch of peas is cooking, melt the butter in a saute pan. Add the green onions, and saute for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.

5. 5

   5. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid-a little at a time-if the soup is too thick. Season with additional salt and pepper, if necessary.

6. 6

   6. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.

* Per serving · 4 servings · Values may vary.