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.

Peas Photo by Rebecca Orlov | Orlov Design Co on Unsplash +

Mint Photo by Marko Blažević on Unsplash

// serves 6 to 8

Ingredients

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


Salt


2 cups plain yogurt or 1 cup yogurt and 1 cup sour cream

Instructions

1. 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.

2. 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.

3. 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).

4. Before serving, whisk in the yogurt. Garnish each bowl with a dollop of sour cream and a sprig of mint.