Cold Split Pea Soup with Mint
2 cups (500 ml) dry green split peas
2 qts (2 L) chicken or vegetable stock, fresh or canned
1 cup (250 ml) coarsely chopped onion
1 stalk celery, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 tsp (2.5 ml) cumin seed
1/8 tsp (1/2 ml) ground cloves
1 bay leaf
1 cup (250 ml) coarsely chopped fresh mint
Salt and white pepper to taste
1 cup (250 ml) heavy cream (optional)
Fresh mint for garnish
Wash and pick over the peas. Bring the stock to a boil in a large heavy
saucepan or soup kettle. Add the peas, onion, celery, garlic, cumin seed,
cloves, bay leaf, and mint. Reduce the heat and simmer partially covered,
stirring occasionally, for 1 to 2 hours, until the peas are soft and easily
mashed. Remove the bay leaf. Pass the soup through a fine sieve or food
mill, mashing the peas and onion through the strainer and leaving the bulk
of the mint and celery behind. Chill the soup in the refrigerator for at
least 2 hours. Add the heavy cream and salt and pepper to taste.
Note: if you adjusted the seasoning prior to refrigerating the soup, you will
probably have to add more salt and pepper after it has chilled. Garnish
with sprigs of fresh mint. Serves 6 to 8.