Nanelikuru Bezelye Corbasi (Mint Split Pea Soup)
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.99 | cup | Green Split peas |
| 1.99 | tbsp | Olive oil |
| 1.99 | tbsp | Butter unsalted |
| 1.00 | cup | Spanish onion finely chopped |
| 2.99 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb prepared |
| 0.50 | cup | Cornstarch |
| 1.99 | tbsp | Mint dried |
| 0.25 | cup | Cream, heavy |
| Croutons, plain to garnish |
Preparation
1. Soak split peas overnight, drain and rinse.
2. In a stockpot, sear oil and butter, add onions and cook until transparent.
3. Add split peas and prepared Knorr Ultimate Chicken Base and bring to a boil, reduce heat to simmer and cover. Simmer for 30 to 40 minutes or until peas are done.
4. Place soup in a processor and puree until smooth. Return to stockpot.
5. Mix cornstarch with 1/2 cup of cold water. Slowly add to the soup and stir to blend.
6. Bring soup to a simmer, stirring constantly. Reduce heat, add dried mint and adjust seasoning with salt and pepper.
7. Remove soup from heat and slowly add the heavy cream.
8. Serve with croutons.
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