GREEN SPLIT-PEA SOUP is a hearty winter soup that, together with some warm bread, a piece of cheese, and fruit, provides a very satisfying meal. In France, it is most often served with croutons (small cubes of fried bread), but because of their high calorie count, I rarely use them.
The traditional version of this soup was somewhat more time-consuming and arduous, the cook having to use a tamis (drum-shaped sieve) to achieve the proper consistency. The blender and food processor make this an easier operation for the contemporary cook.
I also use this recipe for lentil, bean, and other legume-based soups. It can easily be cut in half for fewer servings.