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
Ingredients
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1.5-2 cups
dried split peas
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10 ounces
spinach (frozen or fresh)
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1 bunch
(large) of watercress, if available
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1
onion (large), peeled and chopped
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4
tomatoes, peeled, seeded and chopped (or equivalent amount in canned tomatoes)
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1 liter
water or stock
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1 tablespoon
lemon juice
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1 bunch
flat-leaf parsley
Directions
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Soak split peas overnight.
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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.
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Cover and simmer over low heat for approximately 1 hour.
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Blend using immersion blender.
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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.
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I serve this with Cous-cous Corn Bread... refer to that recipe!
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