Cold Split Pea Soup with Mint
by Brenda Langton, Tastemaker in Residence - Recipe from Chef Brenda’s Spoonriver Cookbook
This is a filling cold soup. Served with bread and fruit or salad, it makes a complete meal for the hot summer months. When the soup is pureed, it has a wonderful creamy texture. Top it with croutons.
// serves 6 to 8
1 1⁄2 cups green split peas
4 cups water or vegetable stock
1 small onion, sliced
2 cloves garlic, crushed
2 (3-inch) sprigs fresh mint
2 cups plain yogurt or 1 cup yogurt and 1 cup sour cream
Rinse the peas well and put them in a pot with about 4 cups of lightly salted water. Bring the water to a boil and let the peas boil for 5 minutes. Remove from the heat and drain.
Put the peas back in the saucepan with 4 cups of water or vegetable stock. Bring to a boil and add the onion, garlic, mint, and salt. Reduce the heat and simmer until the peas are tender, approximately 45 minutes.
Discard the mint and puree the peas in a blender, working in small batches to prevent an explosion of hot liquid. Cool the soup thoroughly (this will take about 4 hours).
Before serving, whisk in the yogurt. Garnish each bowl with a dollop of sour cream and a sprig of mint.