Double pea soup

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
3 mediums Yellow onions, finely
Chopped
3 Cloves garlic, minced
4 Scallions, including tops,
Thinly sliced
2 cups Chopped lettuce (Boston,
Iceberg, or red leaf)
¼ cup Minced fresh mint or 2 tsp.
Mint flakes, crumbled
1 teaspoon Ground ginger
6 cups Water
1½ cup Dried split green peas
1 teaspoon Salt
10 ounces Package frozen green peas,
Thawed
2 cups Skim milk
Parmesan cheese for garnish

Directions

Heat the oil in a large saucepan or Dutch oven for 1 minute. Add the onions and garlic and saute stirring occasionally, until limp, about 5 minutes. Add the scallions and toss to coat with the oil, then stir in the lettuce, mint, and ginger. Cover and cook for 5 minutes. Add the water, split peas, and salt, and bring the mixture to a boil.

Reduce the heat to low, cover, and simmer 30 minutes longer. Add the green peas and simmer, covered, until both the split peas and green peas are tender, about 5 minutes. In a food processor or an electric blender, puree the soup, working in batches if necessary, for 20 seconds. Return the soup to the saucepan and stir in the milk. Cover, set over moderate heat, and bring to serving temperature, 3 to 5 minutes. Adjust the salt and sprinkle with the cheese.

jessann's note: these kind of soups are what the "Braun hand held blender" were invented for! :)

Related recipes