French-Split-Pea Bisque - {Puree De Pois Au Crouton}

[Guest guest]

French-Split-Pea Bisque - {Puree De Pois Au Crouton}

 

2 quarts cold water

1 pound split peas

1 tablespoon oil

2 onions chopped

3 celery stalks chopped

1 teaspoon sage

1 teaspoon thyme

1 hot red pepper minced

1 bay leaf

salt to taste

freshly ground black pepper to taste

 

Into 2 quarts of water put one pound of split-peas

which have been soaked for an hour. Cover pot, and,

while it is heating, put one tablespoon of oil in a

saucepan; when hot, add two onions, three stalks of

celery, one teaspoon of sage, one of thyme, one hot

red pepper and one bay leaf, all chopped fine.

When the onion begins to brown, put mixture into pot

with peas; salt and pepper to taste, and cook slowly

for two hours; adding water, from time to time, as

needed.

Sprinkle each serving with minced parsley. Slices of

hard-boiled egg are quite an addition; or serve with

croutons of bread fried in butter or oil.

 

 

 

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