Split-pea and Tomato Soup (Potage mongol)

• 1 pound green or yellow split peas
• 1 pound lean pork bones, cut into two-inch pieces
• 1 cup coarsely chopped onion
• 1 clove garlic, finely minced
• 6 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 4 cups imported canned tomatoes
• Salt, if desired
• Freshly ground pepper
• 2 carrots, trimmed and scraped
• 1 cup heavy cream
• Tabasco sauce

1. Soak the peas or not according to package recommendations.
2. Put the bones in a kettle and cook over moderate heat until bones start to brown.
3. Add the onion and garlic and cook, stirring, until onion is wilted.
4. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste.
5. Bring to the boil and let simmer one hour.
6. Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices.
7. Stack the slices and cut the slices into very thin julienne strips.
8. Drop the strips into boiling water.
9. Let boil two minutes.
10. Drain thoroughly.
11. When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth.
12. Return it to a saucepan and bring to the boil.
13. Add the cream, Tabasco sauce to taste and the carrots.
14. Serve piping hot.

green, lean pork, onion, clove garlic, water, bay leaf, thyme, tomatoes, salt, freshly ground pepper, carrots, heavy cream, tabasco sauce

Taken from cooking.nytimes.com/recipes/1544 (may not work)