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Twin Pea Soup

Western.Chefs's picture
Ingredients
  Dry green split peas 2 Cup (32 tbs)
  Dried yellow split peas 2 Cup (32 tbs)
  Chicken stock/Chicken broth 12 Cup (192 tbs)
  Thyme 2 Teaspoon
  Garlic 2 Clove (10 gm), cut into half crosswise
  Cumin 2 Teaspoon
  Bay leaves 4
  Onions 2 , coarsely chopped
  Carrots 2 , coarsely chopped
  Celery stalks 6 , coarsely chopped
  Julienned ham 1 Tablespoon (For Garnish)
Directions

Place the green peas in 1 saucepan and the yellow peas in another.
Add half of each ingredient to each pan, except the ham.
Stir each and bring both to a boil.
Reduce the heat to simmer and cook for 90 minutes, stirring every 10 minutes to prevent sticking.
The soup is done when the peas soften and the skins dissolve.
Pour each soup through a strainer separately, then through a chinois strainer to achieve a satiny smooth texture.
Add more stock to thin, if desired.
Remove the bay leaves.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pea

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