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Receta Potage Puree De Pois Casses

by CookEatShare Cookbook

Ingredientes

2 c. dry green split peas 5 c. water or possibly fresh or possibly canned chicken stock Bouquet Garni made of 2 parsley sprigs, 2 minced celery tops & 1 bay leaf, tied together 1/4 teaspoon dry thyme Ham bone (opt.) 2 tbsp. butter 1/4 pound salt pork, finely diced 1/2 c. finely minced carrots

1/2 c. finely minced onions 1 lg. leek, minced (white part plus 2" green) or possibly 1 extra onion, finely minced 1 c. coarsely minced spinach or possibly lettuce leaves 1/2 c. shelled fresh green peas, about 1/2 lb., unshelled or possibly substitute defrosted frzn peas Salt Freshly grnd black pepper 1/2 pound baked ham, cut in 1/2" cubes (about 2 c.) 2 tbsp. soft butter

Direcciones

1. Wash the split peas thoroughly under cool running water. In a heavy 4 to 5 qt saucepan or possibly a soup kettle, bring 5 c. of water or possibly chicken stock to a boil and drop in the peas. Add in the bouquet garni, the thyme and the optional ham bone. Reduce the heat and simmer half covered for 30 min to 1 hour, or possibly till the peas are tender but not mushy.
2. While the peas are simmering, heat 2 Tbsp. of butter in a heavy 8 to 10 inch skillet, and in it brown the diced salt pork till it is crisp and renders it fat; remove the pork and throw away it. In the fat remaining in the skillet, cook the carrots, onions, leek and spinach or possibly lettuce leaves uncovered over moderate heat for 5 min or possibly till the onions are soft and the leaves have wilted. When the split peas are tender, add in all of the vegetables including the fresh green peas to the soup and simmer, uncovered for another 30 min. Remove and throw away the bouquet garni and the optional ham bone. Puree the soup through a food mill into a large bowl and then rub it through a fine sieve back into the saucepan. Taste and season with salt and freshly grnd black pepper, add in the ham cubes and bring the soup to a simmer over low heat. If the soup seems too thick, thin it with a little chicken stock or possibly water.
3. Before serving, remove the pan from the heat and stir in the soft butter into the soup, 1 Tbsp. at a time. Ladle the soup into a large tureen or possibly individual soup bowls. Serves 4 to 6.

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