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Catholic Recipe: French Pea Soup

    INGREDIENTS

  • water to cover peas
  • 2 qt. water
  • 1 lb. split peas
  • 4 large carrots
  • 2 tabl. butter
  • Chopped sorrel, chervil, endives and parsley (optional)
  • 1 onion chopped
  • 3 cloves (optional)
  • salt to taste
  • Details

  • Serves: 6 - 8
  • Prep Time: 2 hours
  • Difficulty:
  • Cost: $$$$
  • For Ages: n/a
  • Origin: France

This recipe for a nutritious soup made of split peas dates from seventeenth century France and St. John Vianney most likely would have eaten it. Why not cook a pot in his honor for your evening meal? You might try serving it with a loaf of French bread.

DIRECTIONS

Bring water to the boil. Add the split peas, bring to the boil again. Pour the water off and rinse the peas under the tap. Take fresh water, two quarts. Bring this to the boil with split peas and butter. Add the carrots after 30 minutes. Add the herbs, onions and cloves after another 30 minutes. Simmer until the peas have broken, stir once in a while.

To serve: At once. When you make this soup in advance and want to reheat it, add some water. The soup must remain fluid.

Recipe Source: Information from Various Websites
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