Thursday, January 6, 2011
Split pea soup with garlic toast
Begin by sauteing a mirepoix of leeks and celery, and add some thyme leaves. Then add about a cup of dried split peas and about three cups of water. Bring to a boil and simmer until the peas start to get tender, ten to twenty minutes. Then add spinach or young braising greens. If using non-spinach greens, be sure to remove any tough stems, and use only greens: no amaranth or beets or rainbow chard. When the greens are tender, puree everything with the immersion blender, and adjust the salt.
Meanwhile, chop and toast some walnuts for serving on top of the soup. For an extra special soup, before adding the walnuts swirl (but don't thoroughly mix) in some cream or creme fraiche. Also, mash some garlic with a little salt, spread on bread, and broil briefly to toast.