A Green Peas Soup, Without Meat
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
10 cups
Pea (fresh or frozen)6 cups
Water (divided)1.5 tsps
Salt1 tsp
Ground Black Pepper1 tsp
Mace (ground)2 tsps
Dried Thyme1 tsp
Marjoram (dried)4 tbsps
Unsalted Butter2 tsps
Mint (minced fresh)3 tbsps
All-Purpose FlourDirections:
1
Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven
2
Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil
3
Reduce the heat, and simmer for about 45 minutes, until the peas are very tender
4
Drain the peas, reserving the cooking liquid in the sauceupan
5
Puree the peas in a food processor or with a food mill
6
If using a food mill, discard the skins
7
Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly
8
Cover and set aside to keep warm
9
Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan
10
Cover and bring to a boil
11
Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender
12
While the second batch of peas is cooking, melt the butter in a sauté pan
13
Add the green onions, and sauté for about 2 minutes
14
Add the spinach and mint and stir together, cooking until the spinach has just wilted
15
Blend in the flour, and cook for about 1 minute
16
Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture
17
Heat until it begins to simmer, adding the reserved pea-cooking liquid—a little at a time—if the soup is too thick
18
Season with additional salt and pepper, if necessary
19
Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired
20
Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven
21
Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil
22
Reduce the heat, and simmer for about 45 minutes, until the peas are very tender
23
Drain the peas, reserving the cooking liquid in the sauceupan
24
Puree the peas in a food processor or with a food mill
25
If using a food mill, discard the skins
26
Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly
27
Cover and set aside to keep warm
28
Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan
29
Cover and bring to a boil
30
Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender
31
While the second batch of peas is cooking, melt the butter in a sauté pan
32
Add the green onions, and sauté for about 2 minutes
33
Add the spinach and mint and stir together, cooking until the spinach has just wilted
34
Blend in the flour, and cook for about 1 minute
35
Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture
36
Heat until it begins to simmer, adding the reserved pea-cooking liquid—a little at a time—if the soup is too thick
37
Season with additional salt and pepper, if necessary
38
Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired