Cold Split Pea Soup with Mint

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             FOOD FUNNY
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Here's some good advice from Rosemary Zwick:
 
Although a lot of people are on these low-carb diets, doctors say be
careful because you need carbohydrates because carbohydrates create a
chemical in your brain that cheers you up and fights depression. So the
next time you see a guy on a ledge, about to jump... throw him a doughnut.

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             TODAY'S RECIPE
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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 qts (2 L) chicken or vegetable stock
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
A pinch of 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 Jul 21 08:27:32 2008