This is a creamy pureed pea soup with a more interesting look. Darker green flecks of spinach mingle with the lighter green of split peas.
for Lunch
4 servings
Time to prepare: 20 minutes
Difficulty: Average
Ingredients |
| 2 cups split peas (1 small pkg.) 2 slices bacon, diced 1/2 cup chopped celery with leaves 1/2 cup chopped onion 1/2 cup chopped carrots 3 cans (10 3/4 oz. each) chicken broth 1 pkg. (10 oz.) frozen chopped spinach leaves, thawed and drained 1/2 tsp. dried thyme or marjoram leaves 1/4 tsp. black pepper 1 to 2 Tbsp. white wine, optional Garnishes: (optional) |
Directions |
| Rinse the peas. Soak for about 1 hr. in warm water.
Meanwhile, saute bacon, celery, onion and carrots until mixture is soft. Bring broth to a boil. Add drained peas (save water for thinning, if Simmer, covered, for about 1 1/4 hrs. or until peas are tender. Stir in spinach and thyme. Puree soup in food mill or in blender. Reheat and thin, if needed. Serve with garnishes of your choice. |
Notes |
| Good served with: Cheddar cheese, biscuits, sliced apples and pears for dessert. For a party serve with the garnishes, white wine. if you like, and a fruit tart for dessert. Tip: If you have a ham bone, trim off fat. Add to broth. The bacon can be eliminated and 1 Tbsp. oil used for sauteing vegetables. Salt is not added because broth and bacon contain salt. |
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