Minted split pea soup

By: Greg Malouf, Lucy Malouf
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

Pick over the split peas and remove any stones, dirt and yellow peas.
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.
Taste and season with salt and pepper. Liquidise until very smooth, then strain to remove any bits.
Garnish with hot mint oil, baby cress and lightly whipped cream.

Tags:: Middle East; Middle Eastern; Arabic; Arabian; Arabesque; Greg; Lucy; Malouf

Minted split pea soup

Ingredients

Method

Recipes

Books

Authors

Collections

Store

The Feed