Name: La Soup aux Pois
Yield: 8 servings
Ingredients: 2 cups Dried split peas + additional one-quarter cup; 2 qts Water, cold; 1 lb Ham bone (optional); 2 Onions, thinly sliced; ½ tsp Salt; ¼ tsp Black Pepper, ground; Marjoram, a pinch of dried; 1 Celery stalk, chopped; 1 Carrot, chopped; 1 Potato, diced; FINISHING TOUCHES; Peas, frozen or fresh; Crème Fraîche or Sour Crème

2 cups Dried split peas + additional one-quarter cup

2 qts Water, cold

1 lb Ham bone (optional)

2 Onions, thinly sliced

½ tsp Salt

¼ tsp Black Pepper, ground

Marjoram, a pinch of dried

1 Celery stalk, chopped

1 Carrot, chopped

1 Potato, diced

FINISHING TOUCHES

Peas, frozen or fresh

Crème Fraîche or Sour Crème

In a large stock pot, cover peas with 2 quarts of cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone (optional), onion, celery, carrot, potato, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1-1/2 hours, stirring occasionally.

Remove the ham bone and blend the soup in a blender. Return the soup to the pot and bring to a boil.

TO SERVE: Ladle soup into individual bowls. Top with a few peas. Pipe a decorative border with Crème Fraîche or Sour Crème as shown in the picture. ENJOY!

Ingredients