Twin Pea Soup
|Dry green split peas||2 Cup (32 tbs)|
|Dried yellow split peas||2 Cup (32 tbs)|
|Chicken stock/Chicken broth||12 Cup (192 tbs)|
|Garlic||2 Clove (10 gm), cut into half crosswise|
|Onions||2 , coarsely chopped|
|Carrots||2 , coarsely chopped|
|Celery stalks||6 , coarsely chopped|
|Julienned ham||1 Tablespoon (For Garnish)|
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.