Potage Ambassadeur
Split peas are very popular winter vegetable in France. They are either made into soup or served as a purée generally with pork. This is a particularly refined split pea soup that includes a little rice for added texture, sorrel for a touch of acidity, and lettuce which adds a light, fresh taste.
Servings: 12
Calories: 220kcal
Ingredients
- 14 ounces dried split peas
- 2 ounces butter
- 1 large carrot, finely chopped
- 1 large brown-skinned onion finely chopped
- 3 ounces bacon, cut in small strips
- 2 medium leeks, green part only, washed and sliced
- 2 cloves garlic, peeled and finely chopped
- 8 cups light chicken or vegetable stock
- 2 ounces short grain rice
- Salt and white pepper, to taste
- 0.25 cup whipping cream
- 3 ounces fresh sorrel, cut into chiffonade (or arugula or dandelion)
- 3 ounces lettuce leaves, cut into chiffonade
- Small bunch chervil or parsley, for garnish
Instructions
- Soaking: Soak the peas overnight refrigerated in cold water. Next day, drain in a colander and wash thoroughly.
- Blanch the peas: Place the peas in a large pot, cover with cold water and simmer for a couple of minutes. With a skimmer, skim off the foam. Drain in a colander and refresh with cold water.
- Cook the soup: Melt an ounce of butter in a large saucepan over low heat. Add the carrot, onions, bacon, leeks, and garlic and cook, stirring occasionally, until the vegetables are soft but not colored. Add the drained peas, and cover with the chicken stock. Season with a pinch of salt and white pepper. Bring to a boil and simmer for 40 minutes or until the peas are tender.
- Prepare the garnish: Meanwhile, cook the rice in two cups of boiling salted water for about 20 minutes, or until tender. Drain, refresh and set aside.
- Finish the soup: Purée the soup with an immersion blender until it becomes smooth, and you may strain through a fine sieve in a clean saucepan. Bring back to a small boil; add the cream and the rice. Check the consistency, taste and adjust the seasoning.
- Heat the remaining butter in a saucepan over low heat. Add the sorrel and lettuce, and cook until the moisture has evaporated. Pour the hot soup into a tureen and add the cooked sorrel and lettuce.
- Serve hot sprinkled with chervil leaves.