Cold Split Pea Soup with Mint is a superb vegetarian soup that is as full of flavour as its colour. The soups flavour is taken into overdrive by using heavy cream and a few fresh mint leaves. The almost luminescence green comes from the dry green split peas and bolstered by the mint. This is a superbly refreshing starter that cleanses the palette ready for the main course. The hint of cumin, bay leaves, ground cloves and garlic give this dish a surprising warmth without being overpowering to the other ingredients. However, this soup can be made in advance and chilled. Also, it is easy to transport and I take this to work for lunch and microwave it .
Cold Split Pea Soup with Mint
- Wash the peas thoroughly.
- Bring the stock to a boil in a large heavy saucepan.
- 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.
- Garnish with sprigs of fresh mint.