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! :)