How to make it

  • In a heavy soup pot, heat the oil over medium heat. Saute the onion and celery for 5 minutes.
  • Add the garlic and stir for 1 minute.
  • Add the split peas, broth, ½ cup of water, vermouth (or vodka), bay leaf and rosemary and stir well.
  • Bring to a boil, cover and reduce heat to a simmer for about 1 hour, or until the peas are tender.
  • Remove the bay leaf.
  • Ladle 3/4 of the soup into a blender, in small batches if necessary, cover and puree for 3 to 4 minutes until smooth, adding more water to thin if needed.
  • Pour the puree back into the soup pot with the remaining peas and stir well to blend.
  • Gently heat through.
  • Adjust the seasonings.
  • Serve in bowls with a swirl of light sour cream and garnish with fresh mint.

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