Split Pea-Mint
- 1 1/2 cups dried green split peas, washed well
- 4 cups water
- 4 cups water or Vegetable Stock
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 2 3-inch sprigs of fresh mint
- salt to taste
- 2 carrots, chopped (for hot soup only)
- 2 celery ribs, chopped (for hot soup only)
- 2 cups plain yogurt (or 1 cup yogurt and 1 cup sour cream)
- yogurt and fresh mint for garnish
Instructions:
This soup is very good served either hot or cold, and, when pureed, it has a wonderful creamy texture.
- Wash the peas, and bring them to a boil for 5 minutes in 4 cups of water. Remove from the heat and drain.
- Put peas back in saucepan with 4 more cups of water or stock. Bring to a boil, and add onion, garlic, mint, and salt (if serving the soup hot, add 3 chopped carrots and 2 chopped celery ribs). Reduce heat and simmer, covered, until peas are tender, approximately 45 minutes.
- Discard mint, and puree peas and liquid in a blender in small batches. Cool thoroughly. Peas will need about 4 hours to cool.
- Before serving, whisk in yogurt. Garnish with a dollop of yogurt and a sprig of mint.