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
Serves: 4
Ingredients
-
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
-
1
onion (large), peeled and chopped
-
4
tomatoes, peeled, seeded and chopped (or equivalent amount in canned tomatoes)
-
1
liter water or stock
-
1
tablespoon lemon juice
-
1
bunch flat-leaf parsley
Directions
- 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!