Double Pea Soup Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| White onion | 1 Large, finely chopped | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Water | 2 Cup (16 tbs) | |
| Split peas | 2 Cup (16 tbs), dried | |
| Bay Leaf | 1 | |
| Ground mustard | 1 Teaspoon | |
| Frozen green peas | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon |
Directions
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.
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.
Chef
