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
Continue After Advertisement
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.