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Faubonne Soup    Veg  HT  SP  French  120mins

Serves 4   Hot Vegetarian Vegetables Herbs   Soups Starter   Gluten Wheat Free  Eggless   France  Europe

225g/8oz Split Peas, pre-soaked

2 Onions, chopped

2 Leeks, sliced

225g/8oz Celeriac, peeled and diced

50g/2oz Butter

100g/4oz Spinach or Sorrel

1.5L/50fl.oz. Fresh Vegetable Stock

Salt and Black Pepper



1. Drain the soaked peas, place in a saucepan, cover with fresh water and bring to the boil. Reduce the heat and simmer for 90 minutes.


2. Meanwhile, heat the butter in a large saucepan, add the onions, leeks and celeriac , cover and sauté gently for 15 minutes, stirring from time to time.


3. Add the spinach or sorrel, stock, salt and pepper to the onion mixture, bring to the boil mixing well,  then reduce the heat and simmer for 25 minutes.


4. Once the peas are tender, drain most of the water off then transfer the peas to a blender or food processor and process until very smooth.


5. Add the pea purée to the onion mixture, adjust the seasoning and heat through before serving.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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