| |
|
What You Need:
(To serve 6 to 8)
|
|
|
|
2 cups dry green split peas
2 quarts chicken stock, fresh or canned
1 cup coarsely chopped onion
1 stalk celery, coarsely chopped
1/8 teaspoon ground cloves
1 bay leaf
1 cup coarsely chopped fresh mint
1 teaspoon salt
Pinch white pepper
½ to 1 cup chilled heavy cream
Sprigs of fresh mint
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Wash the split peas thoroughly under cold running water and continue to wash until the draining water runs clear. Pick over the peas and discard any discolored ones.
|
2. In a heavy 4- to 5-quart saucepan or soup kettle, bring the chicken stock to a boil and drop in the peas slowly so that the stock does not stop boiling.
|
3. Add the onions, celery, cloves, bay leaf and mint. Reduce the heat and simmer with the pan partially covered for 1½ hours or until the peas can be easily mashed with a spoon. Remove the bay leaf.
|
4. Puree the soup through a food mill or fine sieve into a large bowl, and then rub it through the sieve back into the saucepan or into another bowl.
|
5. Add the salt and pepper, and chill the soup in the refrigerator. (If you wish to serve the soup immediately, place the soup in a bowl and set the bowl in a larger container filled with crushed ice or ice cubes.
|
|
6. With a metal spoon, stir the soup until it is ice cold.) Before serving, stir in ½ to 1 cup of chilled heavy cream, thinning the soup as desired, and taste for seasoning. Garnish with sprigs of fresh mint.
|
|
|
|
|
