1 quart split peas, dried green or yellow
1 quart mirepoix, finely diced onion, celery & carrot
1 quart water
1cup of white wine (optional)
¼ cup vegetable oil
salt & pepper & ground cumin to taste
2 cups shredded spinach
¼ cup garlic puree
Bring peas to a simmer in water, cook through until they become mushy. Next add white wine and continue to simmer. In a separate pot, combine the mirepoix and oil and stir until soft, now combine the mirepoix and the cooked peas. Simmer for 15 minutes. Add the garlic puree and remove from heat. Taste and season with salt, pepper and ground cumin accordingly. Refrigerate over night.
To serve, simmer the soup until hot and reduced to your liking. Stir in ½ of the spinach and cook for another minute then serve in bowls. Use the remaining spinach as garnish.
Chef Colin Ambrose’s demonstration of how to prepare this dish was shown on Channel 12 News in February 2015 to help promote Darien Connecticut’s “Taste of the Town” restaurant week event, which takes place February 19-26 2015.