Split pea soup (Potage puree de pois cassés) from The Cooking of Provincial France (Foods of the World) by M.F.K. Fisher and Time-Life Books

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Notes about this recipe

  • laurenlangston on October 10, 2022

    This has become my go-to split pea soup recipe. Two kinds of pork makes it hearty but the spinach keeps it from wallowing in its deeper flavors. I've made it with small tweaks when necessary and it still stands up. I've made it with the food mill as indicated but also an immersion blender and both are great.

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