one pound bag of dried split peas 8 cups water 2 tbs olive oil 1 yellow onion chopped fine 3 stalks of celery chopped fine 3 cloves garlic chopped fine 1 tsp cumin 1 tsp salt 1/2 tsp pepper 2 whole bay leaves 6-8 cups fresh water 1/2 cup fresh mint leaves chopped medium
Using the quick soak method in a stockpot add split peas and 8 cups of water, bring to boil for 2 minutes, cover and let sit for one hour. Meanwhile in a nonstick saucepan with a couple of tablespoons of olive oil sauté one yellow onion chopped fine till soft, put in bowl, then sauté 3 stalks chopped fine of celery till soft, put in same bowl as onion, then sauté 3 chopped fine garlic cloves for one minute only, put in same bowl.
A pound bag of split peas makes quite a few servings of soup. It's just the two of us so I can freeze some of it but I don't think it will be frozen this time. For Greek split pea soup add half a cup of parsley along with the mint, also the juice of one lemon at the end and garnish with feta crumbles. I was afraid lemon would make it too acidic but will try it next time. I grow my mint (not spearmint or peppermint but regular mint) in a container so it doesn't take over the garden. Enjoy.
When it rains it pours. One such downpour is my old laptop screen died and I am trying to learn how to use this new one, hence my lack of response on this and other blogs.
Be Safe, Be Well