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Here’s another way to use dried green split peas, and it couldn’t be more different from the previous one. I love this soup because it shows pulses in a different light altogether – all spruced up and elegant.

SERVES 4

2 tbsp olive oil

1 large onion, chopped

1 stick of celery, chopped

8 sprigs of fresh mint

125g (4oz) green split peas

1 litre (1¾ pints) unsalted stock

a pinch of ground cloves

1 bay leaf

salt and freshly ground black pepper

single cream or crème fraîche, or mint sprigs, to garnish

Heat the oil in a large saucepan, add the onion and celery and fry gently, without browning, for about 10 minutes.

Meanwhile remove the leaves from the stems of the mint and set aside. Add the stalks to the saucepan, together with the split peas, stock, ground cloves and bay leaf.

Bring to the boil, half covered with a lid, and simmer for about 40 minutes or until the split peas are tender.

Remove the bay leaf and mint stalks, add the mint leaves and blend until smooth and creamy, then season with salt and pepper.

Cool then chill the soup in the fridge. Check the seasoning again before serving, then ladle into individual bowls and top with a spoonful of crème fraîche or cream, or a fresh mint sprig, or both.