Recipe courtesy of Henry’s, Image by The Sun Sentinel, South Florida.
Mirepoix for the soup:
3 large ears fresh corn, cut in half
6 cups large diced mirepoix (carrots, onions & celery in equal proportions)
1 cup firm-packed fresh parsley sprigs
1 medium bay leaf
2 teaspoons whole black peppercorns
Water (we used about 10 cups)
In a large saucepan or Dutch oven, combine the corn on the cob, mirepoix, parsley, bay leaf and peppercorns. Add enough water to cover. Bring to a boil over medium-high heat. Reduce the heat to low, partially cover and simmer 1 ½ hours. Strain, reserving the corn, if desired, for a delicious quiche, discarding the other solids and reserving the liquid.
SPLIT PEA SOUP:
4 cups large diced mirepoix
1 (14-ounce) package green split peas
1 small red bell pepper (cored, seeded and cut into large dice)
1 tablespoon ground coriander
2 cups frozen peas
1/2 cup loose-packed fresh mint leaves
1 cup loose-packed fresh basil leaves
2 cups firm-packed fresh parsley sprigs
Salt and fresh-ground black pepper, to taste
In a large stockpot (ours was 5 quarts), combine the mirepoix, split peas, corn stock, red bell peppers and coriander. Bring to a boil over medium-high heat. Reduce the heat, partially cover and simmer 15 to 20 minutes, or until the split peas and vegetables are tender.
Add the frozen peas, mint, basil and parsley and continue to simmer 8 to 10 minutes or until the peas are well cooked. Remove from heat and let cool 30 minutes.
In a food processor fitted with the metal blade or a good blender, process the soup (this may have to be done in batches). Return to the pot and season with salt and pepper. Can be served at once or covered and refrigerated up to 3 days. Reheat over medium-low heat. Makes about 12 cups.