Potage d’Auvergne

• ½ cup green split peas, or brown lentils
• 3 potatoes, diced
• 2 large onions

Soak peas or lentils about 1 hour. Drain, rinse, and put into a large kettle. Add balance of ingredients down to the butter. Bring to a boil and simmer about 1 hour, or until foods are tender. Grind through a food mill and pour into a tureen. Add a chunk of butter, stir, and serve over toasted bread and sprinkle with parsley.