Split-pea and Tomato Soup (Potage mongol)

1. 1

   Soak the peas or not according to package recommendations.

2. 2

   Put the bones in a kettle and cook over moderate heat until bones start to brown.

3. 3

   Add the onion and garlic and cook, stirring, until onion is wilted.

4. 4

   Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste.

5. 5

   Bring to the boil and let simmer one hour.

6. 6

   Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices.

7. 7

   Stack the slices and cut the slices into very thin julienne strips.

8. 8

   Drop the strips into boiling water.

9. 9

   Let boil two minutes.

10. 10

    Drain thoroughly.

11. 11

    When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth.

12. 12

    Return it to a saucepan and bring to the boil.

13. 13

    Add the cream, Tabasco sauce to taste and the carrots.

14. 14

    Serve piping hot.

* Per serving · 4 servings · Values may vary.