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Split Pea Soup with Mint, cold

Source of Recipe

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Recipe Introduction

Here is a cold version of the classic split pea soup. The addition of fresh mint and spices make it a refreshing summer cooler. Use vegetable stock or water to make it vegetarian, and omit the heavy cream if fat content is a concern.

List of 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 stalk 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

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.
Serves 6 to 8.


Recipe