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.
Time to prepare: 20 minutes
| 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
| 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.
|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.