Author Notes
This gazpacho recipe is perfect for Summer and it is a great split pea soup recipe. Spit pea soup is for more than just Winter. Mint infused split pea soup. —Palouse Brand
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Ingredients
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4 cups
water
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2 cups
dried green split peas
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1
shallot
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3 cups
low sodium chicken broth
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3
mint sprigs
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1/2 cup
heavy cream
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1/4 cup
sour cream
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1/4 cup
half & half
Directions
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In medium size saucepan bring water to a boil and add split peas. Reduce heat, cover, and simmer peas until soft, approximately 20 minutes. Drain and set aside.
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Rinse saucepan. Using the same saucepan, melt butter on medium heat. Add shallots and cook until softened (not browned) for a couple of minutes.
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Add broth and mint sprigs to the shallots, increase heat and bring to a boil. Add drained split peas and salt and pepper to taste. Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend.
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Discard the mint and puree the soup in a large blender until velvety smooth. Be careful the mixture will be hot.
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Blend in the cream.
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Salt and pepper to taste.
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Chill to serve cold.
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Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.
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