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
dried split peas
spinach (frozen or fresh)
(large) of watercress, if available
onion (large), peeled and chopped
tomatoes, peeled, seeded and chopped (or equivalent amount in canned tomatoes)
water or stock
In This Recipe
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!