- 10 cups fresh or frozen peas (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 whole 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)
- Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat and simmer for about 45 minutes, until the peas are very tender.
- Drain the peas, reserving the cooking liquid in the saucepan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.
- Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.
- While the second batch of peas is cooking, melt the butter in a saucepan. Add the green onions, and sautee for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.
- Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid “a little at a time” if the soup is too thick. Season with additional salt and pepper, if necessary.
- Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.
This recipe, is originally from Mount Vernon
Find all of the ingredient’s required* at Richard’s Foodporium
*Calendulas are optional, and currently not available at Richard’s