Cold Split Pea Soup with Mint

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            FOOD FUNNY
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Here's a good, maybe true one from Rosemary Zwick:

Every morning during our coffee break, my co-workers and I listened to
the culinary disasters of a newlywed colleague. We then tried to share
some helpful hints and recipes. One day she asked us for step-by-step
instructions on cooking sweet potatoes, one of her husband's favorites.
"I've finally been able to make them sweet," she said, "but how do you
make them orange?"

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            TODAY'S RECIPE
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Cool off during the summer months with this cold version of the classic
split pea soup. The addition of fresh mint and spices make it a
refreshing summer cooler. Use vegetable stock or water to make it
vegetarian, and omit the heavy cream if fat content is a concern.

Cold Split Pea Soup with Mint

2 cups (500 ml) dry green split peas
2 qt (2 L) chicken or vegetable stock, fresh or canned
1 cup (250 ml) coarsely chopped onion
1 rib 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.
Received on Mon Aug 20 18:51:16 2007