A Green Peas Soup, without Meat

Ingredients

• 0.3 pound baby spinach fresh coarsely chopped
• 1 teaspoon marjoram dried
• 2 teaspoons thyme leaves dried
• 3 tablespoons flour all-purpose
• 2 teaspoons mint leaves fresh minced
• 3  to 4 green onions trimmed sliced
• 0.5 teaspoon mace 
• 0.3 teaspoon ground pepper black
• 1.5 teaspoons salt 
• 4 tablespoons butter unsalted
• 6 cups water divided
• 10 cups petits pois fresh green divided (small, young peas)

Equipment

• food processor
• frying pan
• sauce pan
• sieve
• dutch oven

Directions

1. Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven.
2. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.
3. Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.
4. Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.
5. While the second batch of peas is cooking, melt the butter in a sauté pan.
6. Add the green onions, and sauté for about 2 minutes.
7. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.
8. Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture.
9. Heat until it begins to simmer, adding the reserved pea-cooking liquid—a little at a time—if the soup is too thick. Season with additional salt and pepper, if necessary.
10. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.
11. From Dining with the Washingtons: Historic Recipes, Entertaining, and Hospitality from Mount Vernon, edited by Stephen A. McLeod. All text © 2011 by the Mount Vernon Ladies' Association. Distributed by The University of North Carolina Press.