Recipe - Double Pea Soup

1 tablespoon Olive oil
3 md Yellow onions, finely
Chopped
3 Cloves garlic, minced
4 Scallions, including tops,
Thinly cut or sliced up
2 cup Chopped lettuce (Boston,
Iceberg, or red leaf)
One fourth cup Minced fresh mint or 2 tsp.
Mint flakes, crumbled
1 teaspoon Ground ginger
6 cup Water
1 One half cup Dried split green peas
1 teaspoon Salt
10 ounce Package frozen green peas,
Thawed
2 cup Skim milk
Parmesan cheese for garnish

Heat the oil in a large saucepan or Dutch oven for 1 minute. Add the onions
and garlic and saute stirring occasionally, until limp, about 5 minutes.
Add the scallions and toss to coat with the oil, then stir in the lettuce,
mint, and ginger. Cover and cook for 5 minutes. Add the water, split peas,
and salt, and bring the mixture to a boil. Reduce the heat to low, cover,
and simmer 30 minutes longer. Add the green peas and simmer, covered, until
both the split peas and green peas are tender, about 5 minutes. In a food
processor or an electric blender, puree the soup, working in batches if
necessary, for 20 seconds. Return the soup to the saucepan and stir in the
milk. Cover, set over moderate heat, and bring to serving temperature, 3 to
5 minutes. Adjust the salt and sprinkle with the cheese.

jessann's note: these kind of soups are what the "Braun hand held blender"
were invented for! :)

Posted to MMRecipes Digest V4 #072 by Jessica Wildes jessann@texas.net
on Mar 11, 1997