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Double Pea Soup

  Vegetable oil 1 Tablespoon
  White onion 1 Large, finely chopped
  Garlic 3 Clove (15 gm), finely chopped
  Water 2 Cup (32 tbs)
  Dried split peas 2 Cup (32 tbs)
  Bay leaf 1
  Ground mustard 1 Teaspoon
  Frozen green peas 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon

1. Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add onion; cook 5 minutes or until onion is tender, stirring occasionally. Add garlic; cook and stir 2 minutes.
2. Stir water, split peas, bay leaf and mustard into saucepan. Bring to a boil over high heat. Cover; reduce heat to medium-low. Simmer 45 minutes or until split peas are tender, stirring occasionally.
3. Stir green peas, salt and pepper into saucepan; cover. Cook 10 minutes or until green peas are tender. Remove bay leaf; discard. Blend using handheld blender until smooth, or process small batches in blender or food processor until smooth.
4. Top each serving with sour cream before serving. Garnish as desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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