Marrowfat Pea Soup (Potage Saint-Germain)

• 2 leeks
• 4 cups marrowfat peas (soaked overnight* with 1 tsp baking soda)
• 12 lettuce leaves, chopped
• 12 spinach leaves, chopped
• 1 teaspoon chervil, chopped (or fresh parsley)
• 1/2 cup butter
• 2 teaspoons salt
• 4 teaspoons sugar
• 4 cups water
• 1 cup green peas (baby peas are best)

1. Clean the leeks, removing the tough, dark parts and discard. Chop the leeks and place in a large saucepan with the drained marrowfat peas, lettuce and spinach leaves, chervil, half the butter, salt, sugar, and one-cup of cold water.
2. Bring to a boil, then lower the heat, cover, and simmer for 40-minutes.
3. Lightly blend, process or stick blender the contents of the pan (I leave some texture).
4. Add the remaining 3-cups of water, and stir until it comes to a boil. Remove from heat.
5. Heat the green peas in a small saucepan for a minute or two.
6. Add the remaining butter and the heated green peas to the marrowfat peas.
7. To serve, garnish with a swirl of yogurt and a small parsley sprig.
8. *I soaked mine for two-days (second day refrigerated) because I couldn't continue with the recipe due to a commitment. Didn't hurt the peas a bit.

leeks, marrowfat peas, spinach, chervil, butter, salt, sugar, water, green peas

Taken from www.food.com/recipe/marrowfat-pea-soup-potage-saint-germain-188015 (may not work)