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Spinach Pea Soup

Recipe Courtesy of Reasor's

This is a creamy pureed pea soup with a more interesting look. Darker green flecks of spinach mingle with the lighter green of split peas.

Ingredients

• 2 cups Split Peas (1 small pkg)
• 2 Slices Bacon, diced
• 1/2 cup Celery with Leaves, chopped
• 1/2 cup Onion, chopped
• 1/2 cup Carrots, chopped
• 3 cans (10 3/4 oz each) Chicken Broth
• 1 package (10 oz) Frozen Chopped Spinach Leaves, thawed and drained
• 1/2 teaspoon Dried Thyme or Marjoram Leaves
• 1/4 teaspoon Black Pepper
• 1 to 2 tablespoons White Wine, optional
• Garnishes (optional)
• Scallions, finely chopped
• Crisp, crumbled bacon
• Croutons
• Coriander

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Directions
1. Rinse the peas.
2. Soak for about 1 hour in warm water.
3. Meanwhile, sauté bacon, celery, onion and carrots until mixture is soft.
4. Bring broth to a boil.
5. Add drained peas (save water for thinning, if needed) and sautéed vegetables.
6. Simmer, covered, for about 1 1/4 hours or until peas are tender.
7. Stir in spinach and thyme.
8. Puree soup in food mill or in blender.
9. Reheat and thin, if needed.
10. Season with black pepper and wine, if desired.
11. Serve with garnishes of your choice.

Servings: 4