Recipe
Cold Split Pea Soup With Mint Recipe
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Midgelet / All my dishes 1 year ago
Mint is avialable all year round in most markets. Try this soup when you need a refreshing change- differently delicious
Prep:15m Cook:120m Servings:6
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 Midgelet |
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Fans
Ingredients
- 2 cups (500 ml) dry green split peas
- 2 qt (2 L) chicken or vegetable stock, fresh or canned
- 1 cup (250 ml) coarsely chopped onion
- 1 rib celery, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1/2 tsp (2.5 ml) cumin seed
- 1/8 tsp (1/2 ml) ground cloves
- 1 bay leaf
- 1 cup (250 ml) coarsely chopped fresh mint
- Salt and white pepper to taste
- 1 cup (250 ml) heavy cream (optional)
- Fresh mint for garnish
Directions
- Wash and pick over the peas.
- Bring the stock to a boil in a large heavy saucepan or soup kettle.
- Add the peas, onion, celery, garlic, cumin seed, cloves, bay leaf, and mint.
- Reduce the heat and simmer partially covered, stirring occasionally, for 1 to 2 hours, until the peas are soft and easily mashed.
- Remove the bay leaf.
- Pass the soup through a fine sieve or food mill, mashing the peas and onion through the strainer and leaving the bulk of the mint and celery behind.
- Chill the soup in the refrigerator for at least 2 hours.
- Add the heavy cream and salt and pepper to taste.
- Note: if you adjusted the seasoning prior to refrigerating the soup, you will probably have to add more salt and pepper after it has chilled.
- Garnish with sprigs of fresh mint. .
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lacrenshaw 1 year ago said:
Mmmmmmmm, midge! Thanks and high 5..
Lorraine
herby 1 year ago said:
Looks intersting!
elgab89 1 year ago said:
Midge, you are on a roll, girl! Keep on going!
jimrug1 1 year ago said:
I Like, I Like, Another great recipe Midge.. Has all the flavors I would want in a pea soup...