Instructions: Rinse and sort the peas. In a heavy 4-qt stock pot, heat water to a boil add bouillon flavoring. When dissolved, stream in the peas. Add the bouquet garni. Reduce heat and simmer half covered 30 mins. or until peas are tender but not mushy.

Meanwhile, chop and rinse the leek; chop the onion, and the carrot. Put the olive and the butter in a microwave proof, deep dish large enough to micro-saute the vegetables. Cover loosely and heat at 30% (defrost) for about 1 minute. Add the onion, carrot; stir to coat with oil. Cover; microwave on high for 1 minutes. Add the leek.
*Stir well; cover, and microwave on high for 30 seconds.* Repeat between
** until the carrot looks partially dehydrated and definitely caramelized. Remove and set aside.

Add the vegetables to the soup; stir well. Simmer uncovered for about 20 minutes. Add the spinach and fresh peas, season with pepper and sausage, if using. Simmer another 10- to 15 minutes or until the split peas are tender. Remove garni. Season with salt if needed. Puree some of the soup with immersion blender or potato masher. Thin with vegetable broth if needed. Just before serving, remove soup from heat. Stir the softened butter into the soup 1 teaspoon at a time and ladle into individual soup bowls.

VARIATION:
*If not using sausage, add chopped, dry roasted cashews instead.
*Substitute walnut oil for the butter at service.
*Skip it.
*Omit meat. Still good.
*The original soup used 2 oz diced bacon, blanched and rinsed several times to remove most of its fat. This was good. Do no use bacos! /patHanneman

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