Pea Soup (Potaje De Guisantes)

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

• Ready In: 2 hrs 10 mins
• Serves: 6-8

Ingredients

• 2  cups  dried split peas
• 1  onion, sliced
• 1  carrot, sliced
• 2 -4  garlic cloves, minced
• 1  bay leaf
• 9  cups water
• 1 (16 ounce) package frozen chopped spinach
• 3  tablespoons olive oil
• 1 1⁄2 cups onions, chopped
• 1  cup tomatoes, peeled and chopped
• 1⁄4-1  teaspoon dried basil
• 2  tablespoons parsley, minced
• 1 -2  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  hard-boiled eggs, peeled and chopped (optional)

Directions

1. Wash the split peas.
2. In a large pot combine the peas, sliced onion, carrot, garlic, bay leaf, and water. Bring to a boil.
3. Add the spinach and cook over low heat for 1 1/2 hours, or until the peas are tender.
4. Puree in a blender or use an immersion blender in the pot.
5. Heat the oil in a skillet; saute the chopped onions until browned.
6. Add the toamtoes, basil, parsley, salt, and pepper. Cook for 20 minutes.
7. Taste for seasoning.
8. Serve with chopped eggs on top, if desired.