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Cream of Green Things
By Chef Paul Lewin


6 1/2 cups Water 
1 large Bay Leaves 
1/2 cup Dried Green Split Peas 
1 1/2 tsp. Saffron 
3/4 cup Baby Summer Squash 
1 tablespoon Organic Cilantro minced 
1/3 pound Organic Broccoli cut into bite sized pieces woody stem discarded 
1 cup Watercress finely chopped 
1 cup Organic Celery diced 
1 cup Organic Green Onions diced 
2 teaspoons Thyme chopped 
1 cup Organic Green Beans cut in 
2 inches lengths 1 cup Organic Zucchini sliced in 1/4 inch rounds 
1/4 cup Organic Parsley minced 
2 cups Green Peas (fresh shelled) lightly steamed until tender or 10 oz. frozen peas thawed 
1 tablespoon Dried Chives 
3 tablespoon Butter or substitute 
1 cup Half and Half or substitute 
Organic Grinders Garden Herb with Sea Salt 


In a 5-6 quart pot, bring the water, bay leaf, split peas, summer squash, cabbage, cilantro, diced broccoli stems, spinach, watercress, celery, green onions, and thyme to a boil. 

Reduce heat and simmer, tightly covered, for 30-40 minutes, or until the split peas are tender and the vegetables are very soft. 

Remove from heat, let cool slightly, and then in small batches, blend until smooth (just a few seconds). 

Pour the blended stock back into the soup pot. Add the green beans, zucchini, broccoli florets, and parsley. 

Bring heat to a simmer, and cook, covered 10-15 minutes, or until the vegetables are slightly tender. 

Add the peas and chives, and simmer another 5 minutes. 

Reduce to lowest heat, and add the butter, half and half, and sea salt. Serve immediately.