Split Pea

Soupe aux Pois Active time: 30 min Start to finish: 4 1/2 hr

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

Mrs. Alvin Schreiner and her mother, Mrs. Lackner, were old-time German cooks. Everything they made was a work of art. This pea soup recipe came from them and is one of our favorites. Do not omit the bacon fat; it is the secret ingredient.

This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc.

Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.