Potage Saint-Germain Gerhard

• 2 cups dried split green peas (about 1 pound), picked over and rinsed
• 7 cups water
• 1 teaspoon salt
• 1/2 cup finely chopped salt pork (about 2 1/2 ounces)
• 3 tablespoons unsalted butter
• 1 onion chopped fine
• 1 carrot chopped fine
• 2 leeks, trimmed, split lengthwise, washed well, drained, and chopped fine (about 1 cup)
• 1 cup shredded soft-leafed lettuce such as Boston
• 1 small bay leaf
• 1/4 teaspoon dried thyme, crumbled
• 1 cup fresh or frozen peas
• 1 1/2 cup chicken broth
• 1/2 cup half-and-half
• 1 teaspoon sugar
• freshly ground white pepper to taste

1. In a 5- to 6-quart kettle bring split peas and 5 cups water with salt to a boil, and simmer, covered, stirring occasionally, 40 minutes, or until most of water is absorbed.
2. In a large heavy skillet saute salt pork in 1 tablespoon butter over moderately high heat, stirring occasionally, until golden.
3. Add onion and sauteF, stirring occasionally, until softened.
4. Add carrots, leeks, lettuce, bay leaf, and thyme and saute, stirring occasionally, 3 minutes.
5. Stir vegetable mixture into split peas with fresh or frozen peas and remaining 2 cups water and cook, covered, over moderate heat, stirring occasionally, 1 hour.
6. Strain soup through a sieve into a large saucepan, pressing hard on solids before discarding them.
7. Add broth, half-and-half, remaining 2 tablespoons butter, sugar, white pepper, and salt to taste and bring soup to a boil over moderately high heat, stirring.

green peas, water, salt, salt pork, unsalted butter, onion, carrot, leeks, bay leaf, thyme, peas, chicken broth, sugar, freshly ground white pepper

Taken from www.epicurious.com/recipes/food/views/potage-saint-germain-gerhard-10857 (may not work)