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. jessanns note: these kind of soups are what the "Braun hand held blender" were invented for! :) Posted to MM-Recipes Digest V4 #072 by Jessica Wildes
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.5mg||1 %|
|Sodium 99mg||3 %|
|Potassium 367.8mg||10 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9.8g|
|Protein 4.8g||7 %|
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Calories per serving: 70
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