How to make it

  • 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. .

Reviews & Comments 4

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    " It was excellent "
    jimrug1 ate it and said...
    I Like, I Like, Another great recipe Midge.. Has all the flavors I would want in a pea soup...
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    " It was excellent "
    elgab89 ate it and said...
    Midge, you are on a roll, girl! Keep on going!
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    " It was excellent "
    herby ate it and said...
    looks intersting!
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    " It was excellent "
    lacrenshaw ate it and said...
    Mmmmmmmm, midge! Thanks and high 5..
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