Served with crusty French bread, this makes an ideal lunch or supper dish. If mint is unavailable, substitute other fresh herbs, such as marjoram, chervil or thyme. Dried split peas are readily available in supermarkets and health food stores.

3/4 cup dried split peas
3 cups frozen peas
1 cup fresh mint leaves
1/2 cup butter or margarine, melted
Pinch of salt and pepper
Sprigs of fresh mint, to garnish

1- Place the split peas in a saucepan with about 3 3/4 pints of water. Cover, bring to a boil and cook for about 40 minutes until very tender.

2- Strain the peas and reserve the liquid.

3- pour the liquid back into the saucepan and add the frozen peas. Chop the mint leaves, reserving some for the garnish, and add to the saucepan. cover and bring to a boil.

4- Meanwhile, add the melted butter or margarine to the split peas and push through a strainer or grind in a food processor to form a smooth purée. Add the purée to the saucepan, mixing well. Add salt and pepper to taste.

5- Pour the hot soup into a tureen, garnish with mint sprigs and serve immediately.