- 2 cups dried split green peas (about 1 pound), picked over and rinsed
- 7 cups water
- 1 teaspoon salt
- 1/2 cup finely chopped salt pork (about 2 1/2 ounces)
- 3 tablespoons unsalted butter
- 1 onion chopped fine
- 1 carrot chopped fine
- 2 leeks, trimmed, split lengthwise, washed well, drained, and chopped fine (about 1 cup)
- 1 cup shredded soft-leafed lettuce such as Boston
- 1 small bay leaf
- 1/4 teaspoon dried thyme, crumbled
- 1 cup fresh or frozen peas
- 1 1/2 cup chicken broth
- 1/2 cup half-and-half
- 1 teaspoon sugar
- freshly ground white pepper to taste
- In a 5- to 6-quart kettle bring split peas and 5 cups water with salt to a boil, and simmer, covered, stirring occasionally, 40 minutes, or until most of water is absorbed.
- In a large heavy skillet sauté salt pork in 1 tablespoon butter over moderately high heat, stirring occasionally, until golden. Add onion and sautéF, stirring occasionally, until softened. Add carrots, leeks, lettuce, bay leaf, and thyme and sauté, stirring occasionally, 3 minutes. Stir vegetable mixture into split peas with fresh or frozen peas and remaining 2 cups water and cook, covered, over moderate heat, stirring occasionally, 1 hour.
- Strain soup through a sieve into a large saucepan, pressing hard on solids before discarding them. Add broth, half-and-half, remaining 2 tablespoons butter, sugar, white pepper, and salt to taste and bring soup to a boil over moderately high heat, stirring.