Green Split Pea Gazpacho

1. 1

   In medium size saucepan bring water to a boil and add split peas. Reduce heat, cover, and simmer peas until soft, approximately 20 minutes. Drain and set aside.

2. 2

   Rinse saucepan. Using the same saucepan, melt butter on medium heat. Add shallots and cook until softened (not browned) for a couple of minutes.

3. 3

   Add broth and mint sprigs to the shallots, increase heat and bring to a boil. Add drained split peas and salt and pepper to taste. Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend.

4. 4

   Discard the mint and puree the soup in a large blender until velvety smooth. Be careful the mixture will be hot.

5. 5

   Blend in the cream.

6. 6

   Salt and pepper to taste.

7. 7

   Chill to serve cold.

8. 8

   Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.

No additional tips available.