Tools: 4-quart sauce pan with lid, knife and cutting board, lemon zester or cheese grater, measuring spoons and cups, 10-inch skillet, spatula
Servings: 4-6 servings
1lbuncooked split peas
2cupsvegetable brothhomemade low salt vegetable broth preferred
1-½cupsweet peasfrozen or fresh
½cupfinely chopped fresh mint leaves
¼tspfresh ground black pepper
1tbsgreen onionfor garnishing
Add well-rinsed and drained split peas, vegetable broth, and water into a saucepan. Bring it to a boil. Reduce heat, cover and simmer 45 minutes. Watch closely to prevent the split pea foam from boiling over.
While the split peas are cooking, use a cheese grater to collect all zest from two clementines (only collect the orange part, not the white part). Peal the clementine. Hold the clementine over a bowl and carefully remove the membrane of each segment without breaking it. Remove seeds if there is any. Set aside
Heat a skillet over high heat until it is hot. Add oil and wait until the oil is hot. Approximately 15-30 seconds. Stir in sweet peas and fry for 2 minutes. Use a spatula to stir occasionally. Add chopped mint leaves and clementine segments. Stir gently and try to keep the segments whole. Approximately 1 minute.
Remove the cooked split peas from heat and use an electric hand blender to puree the cooked split peas. Stir in the cooked sweet peas, clementines, and mint. Garnish with clementine zest and green onion. Serve warm.
Sweet and Split Pea Soup with Mint and Clementine https://lightorangebean.com/sweet-and-split-pea-soup-with-mint-and-clementine-2/