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.