A Green Peas Soup, Without Meat | view more Recipe

A Green Peas Soup, Without Meat

  • '10 cups fresh or frozen peas or petits pois (small
  • young green peas)
  • divided'
  • '6 cups water
  • divided'
  • '1 1/2 teaspoons salt'
  • '1/4 teaspoon ground black pepper'
  • '1/2 teaspoon ground mace'
  • '2 cloves'
  • '2 teaspoons dried thyme'
  • '1 teaspoon dried marjoram'
  • '4 tablespoons unsalted butter'
  • '3 to 4 green onions
  • trimmed and sliced crosswise into 1/2-inch pieces'
  • '1/4 pound fresh baby spinach
  • coarsely chopped'
  • '2 teaspoons minced fresh mint'
  • '3 tablespoons all-purpose flour'
  • 'Diced toast for garnish (optional)'
  • 'Shredded fresh calendula blossoms for garnish (optional)'

  1. 1
  2. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven
  3. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil
  4. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender
  5. 2
  6. Drain the peas, reserving the cooking liquid in the sauceupan
  7. Puree the peas in a food processor or with a food mill
  8. If using a food mill, discard the skins
  9. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly
  10. Cover and set aside to keep warm
  11. 3
  12. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan
  13. Cover and bring to a boil
  14. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender
  15. 4
  16. While the second batch of peas is cooking, melt the butter in a sauté pan
  17. Add the green onions, and sauté for about 2 minutes
  18. Add the spinach and mint and stir together, cooking until the spinach has just wilted
  19. Blend in the flour, and cook for about 1 minute
  20. 5
  21. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture
  22. Heat until it begins to simmer, adding the reserved pea-cooking liquid—a little at a time—if the soup is too thick
  23. Season with additional salt and pepper, if necessary
  24. 6
  25. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired