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Author Notes: Not sure where the soup idea originated, but over the years I tweaked it a lot before it reached this final incarnation. I serve it with a "cornbread" that is actually made with fine-grained cous-cous semolina. —ChefTom
- 1.5-2 cups dried split peas
- 10 ounces spinach (frozen or fresh)
- 1 bunch (large) of watercress, if available
- 1 onion (large), peeled and chopped
- 4 tomatoes, peeled, seeded and chopped (or equivalent amount in canned tomatoes)
- 1 liter water or stock
- 1 tablespoon lemon juice
- 1 bunch flat-leaf parsley
- Soak split peas overnight.
- Put split peas, spinach, watercress if available, parsley, onion and tomatoes in a pot with water or stock. (Using home-made stock makes all the difference--gives the soup body and depth.) Bring to the boil.
- Cover and simmer over low heat for approximately 1 hour.
- Blend using immersion blender.
- Stir in lemon juice. Have sour cream (or crème fraîche if you're in France) and tabasco sauce available for guests to add to taste at table.
- I serve this with Cous-cous Corn Bread... refer to that recipe!