Potage Puree De Pois Casses Recipe

1. 1

   Wash the split peas thoroughly under cool running water.

2. 2

   In a heavy 4 to 5 qt saucepan or possibly a soup kettle, bring 5 c. of water or possibly chicken stock to a boil and drop in the peas.

3. 3

   Add in the bouquet garni, the thyme and the optional ham bone.

4. 4

   Reduce the heat and simmer half covered for 30 min to 1 hour, or possibly till the peas are tender but not mushy.

5. 5

   While the peas are simmering, heat 2 Tbsp.

6. 6

   of butter in a heavy 8 to 10 inch skillet, and in it brown the diced salt pork till it is crisp and renders it fat; remove the pork and throw away it.

7. 7

   In the fat remaining in the skillet, cook the carrots, onions, leek and spinach or possibly lettuce leaves uncovered over moderate heat for 5 min or possibly till the onions are soft and the leaves have wilted.

8. 8

   When the split peas are tender, add in all of the vegetables including the fresh green peas to the soup and simmer, uncovered for another 30 min.

9. 9

   Remove and throw away the bouquet garni and the optional ham bone.

10. 10

    Puree the soup through a food mill into a large bowl and then rub it through a fine sieve back into the saucepan.

11. 11

    Taste and season with salt and freshly grnd black pepper, add in the ham cubes and bring the soup to a simmer over low heat.

12. 12

    If the soup seems too thick, thin it with a little chicken stock or possibly water.

13. 13

    Before serving, remove the pan from the heat and stir in the soft butter into the soup, 1 Tbsp.

14. 14

    at a time.

15. 15

    Ladle the soup into a large tureen or possibly individual soup bowls.

No additional tips available.