Split pea soup with mint and tomatoes: Thick and satisfying, this soup makes a good filling first course.
Serve with croutons for a contrasting texture.
Butter – 2 Tbsp
Onion – 1, peeled and chopped
Tomatoes – 4, medium, blanched, peeled, seeded and chopped.
Split yellow peas – 220 g (8 oz), soaked overnight and drained
Beef stock – 250 ml (8 fl oz / 1 cup)
Water – 250 ml (8 fl oz / 1 cup)
Chopped fresh mint – 2 Tbsp + 1/2 tsp for garnish
Salt – 1/2 tsp
Ground black pepper – 1/2 tsp
Dried basil – 1/2 tsp
Melt butter in a large saucepan over moderate heat.
When butter foam subsides, add onion and cook, stirring
occasionally, for 5–7 minutes or until onion soft and
translucent but not brown.
Add tomatoes and split peas, stir until well coated with
butter. Pour in stock and water. Stir in mint, salt, pepper and
Increase heat to moderately high and bring soup to the
boil, stirring constantly. Cover pan, reduce heat to low and
simmer soup for 1 hour 30 minutes or until peas are very soft.
Remove from heat.
Rub soup through a strainer with the back of a wooden
spoon into a large mixing bowl. Discard residue. Alternatively,
purée soup in a blender (processor) and strain.
Rinse out saucepan and wipe dry. Return puréed soup to
saucepan and bring to the boil over moderate heat, stirring
constantly. Remove from heat.
Ladle soup into individual serving bowls. Garnish with
chopped mint and serve immediately.