Smoky Potage Saint-Germain
- 2 cups dried split peas, washed
- 8 cups water
- ½ ounce dried chanterelles or other mushrooms, rinsed well
- 1 tablespoon olive or vegetable oil
- 1 yellow or red onion, thinly sliced
- ¼ cup chopped celery leaves
- ½ cup chopped fresh tomatoes
- ¼ cup thinly sliced carrots
- 1 cup fresh spinach leaves
- Smoked salt to taste
Instructions:
Using a smoked salt should achieve similar effects without the fire.
- Place the split peas, water, and mushrooms in the slow cooker insert.
- In a skillet, heat the oil and sauté the onion over medium-high heat until golden brown, about 10 minutes. Add the onion, celery leaves, tomatoes, and carrots to the split peas. Cover and cook for 6 to 8 hours, or until the split peas are tender.
- About 15 minutes before serving, add the spinach leaves and season with smoked salt to taste. Serve piping hot.