Pea Soup from Split Dried Peas

Ingredients

• 1 pint Split peas (yellow or green) (Approximately 2 cups or 1 lb)
• 1 bowl Cold water for soaking (Enough to cover peas by 2 inches)
• 2 whole Onions, peeled
• 1 whole Carrot, peeled
• 1 head Celery head, small (Cleaned and trimmed)
• 2 quarts Water for boiling (3 pints to 2 quarts (6-8 cups))
• 3 ounces Butter
• 4 slices Bread slices (For frying or toasting)
• 2 tbsp Dried mint, powdered (Use generously)
• 1 tsp Salt (Adjust to taste (modern addition))

Instructions

1. 1Place the split peas in a large bowl and cover with plenty of cold water. Let them soak overnight. Before cooking, remove any peas that float to the surface, as these may be defective.
2. 2Drain the soaked peas. Place them in a large pot with the onions, carrot, and celery. Add 3 pints to 2 quarts of water. Bring to a boil, then simmer until the peas and vegetables are completely tender. This typically takes 1.5 to 2 hours for soaked peas (original text suggests 4-5 hours for very old peas).
3. 3Rub the entire mixture (peas and vegetables) through a wire sieve to create a smooth puree. Alternatively, use a food mill or blender.
4. 4Clean the saucepan or use a fresh one. Melt the butter in the pan first (this prevents the thick soup from sticking). Pour the pureed soup back into the pan with the melted butter. Stir constantly while heating until hot. Season with salt if desired.
5. 5Fry or toast the bread until crisp and cut into croutons. Serve the hot soup with the croutons and a generous amount of dried powdered mint on the side.