Minted split pea soup

Minted split pea soup

By
From
Arabesque
Serves
4-6
Photographer
William Meppem

This is a fabulously minty soup – a kind of variation on a classic fresh pea version – but using split peas means you can enjoy it all year round. Of course you could also make it in the summer when fresh peas are plentiful, which makes for a slightly lighter textured soup. If you make it ahead of time it will thicken up and you may like to thin it with a little extra stock or water before serving.

Ingredients

Quantity Ingredient
300g green split peas or fresh peas
60ml olive oil
1 medium onion, finely sliced
1 garlic clove, finely chopped
100g butter or cos lettuce, roughly shredded
1/2 teaspoon dried mint
1 1/2 litres vegetable or light chicken stock
1/2 cup fresh mint leaves, roughly chopped
salt and pepper
baby cress, to garnish
whipped cream, to garnish

Method

  1. Pick over the split peas and remove any stones, dirt and yellow peas.
  2. Heat the oil in a pan and add the onion, garlic and lettuce. Sauté gently for a few minutes, then add the dried mint and split peas. Stir well. Add the stock and bring to the boil. Then lower the heat and simmer uncovered for about 40 minutes, or until the peas are soft. Add the roughly chopped fresh mint and cook a further 3–4 minutes to soften.
  3. Taste and season with salt and pepper. Liquidise until very smooth, then strain to remove any bits.
  4. Garnish with hot mint oil, baby cress and lightly whipped cream.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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