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)|
|Ground mustard||1 Teaspoon|
|Frozen green peas||1 1⁄2 Cup (24 tbs)|
|Ground 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 hand-held 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.