Cold Split Pea Soup With Mint |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Mint is avialable all year round in most markets. Try this soup when you need a refreshing change- differently delicious 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:
1. Wash and pick over the peas.
2. Bring the stock to a boil in a large heavy saucepan or soup kettle.
3. Add the peas, onion, celery, garlic, cumin seed, cloves, bay leaf, and mint.
4. Reduce the heat and simmer partially covered, stirring occasionally, for 1 to 2 hours, until the peas are soft and easily mashed.
5. Remove the bay leaf.
6. 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.
7. Chill the soup in the refrigerator for at least 2 hours.
8. Add the heavy cream and salt and pepper to taste.
9. 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.
10. Garnish with sprigs of fresh mint. .
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