Soak 1 pound split green peas in cold water to generously cover them for 4-5 hours or overnight. Drain and cook them in 1 quart slightly salted (not iodized) water, skimming once or twice, until peas are soft. Strain, reserving the liquid and mash peas through sieve. Or using a blender, be sure to not crowd the peas or there will be an explosion. In heavy pot melt 3 tablespoons fat bacon or ground salt pork. Add 1 1/2 cups good homemade stock (or your favorite consomme or bouillon), the pureed peas, freshly ground black pepper and a bouquet garnie - and simmer for 15 minutes. Stir in 1 tablespoon buerre maurie - and serve with diced toasted bread croutons on top.
--- bouquet garnie: Tie in small cheesecloth bag 1/2 carrot cut lengthwise, 1 leek (or green onion), few sprigs parsley, 1 sprig celery top, bit of thyme, 2 cloves and 1/4 bay leaf. Cook in a stew or soup, removing before serving.
-----buerre maurie: Cook 2 tablespoons butter until browned but not black. Add 2 tablespoons flour or 2 teaspoons potato flour, blending smoothly, add gradually 1-3 cup consomme or stock and 1 tablespoon brandy, cooking until smooth for two minutes. This will keep refrigerated for future use in choice recipes.
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