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Cold Split Pea Soup with Mint
Cold Split Pea Soup with Mint is a delicious recipe with mint, peas and herbs and spices. This is truly a refreshing soup that is ideal as a starter.
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Course:
Soup
Cuisine:
British
Keyword:
Soup, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
2
hours
hours
Total Time:
4
hours
hours
15
minutes
minutes
Servings:
6
people
Calories:
111
kcal
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Ingredients
Metric
Imperial
2
cups
green split peas
500 ml, dry
2
qt
Vegetable Stock
fresh or can, 2 L
1
cup
onion
250 ml, chopped
1
stalk
celery
coarsely chopped
2
cloves
garlic
coarsely chopped
1/2
tsp
cumin seeds
2.5 ml
1
pinch
ground cloves
1
fresh
bay leaf
1
cup
mint
250 ml, fresh chopped
salt
to taste
white pepper
to taste
Instructions
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.
Notes
Superb vegetarian recipe however you can use chicken stock instead of cegetable stock if you wish.
Nutrition
Calories:
111
kcal
|
Carbohydrates:
25
g
|
Protein:
7
g
|
Fat:
0.4
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
185
mg
|
Potassium:
742
mg
|
Fiber:
7
g
|
Sugar:
4
g