Split Pea Soup with Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups green split peas |
2 teaspoons olive oil, divided |
2 cups chopped onion |
1 cup diced carrot |
1 bay leaf |
1 tablespoon minced garlic cloves, divided (about 3 cloves) |
1 tablespoon minced fresh rosemary, divided |
1 teaspoon paprika |
1/4 teaspoon black pepper |
1 tablespoon tomato paste |
1 tablespoon low-sodium soy sauce |
4 cups water |
2 cups vegetable stock or 1 (14 1/2-ounce) can vegetable broth |
1 teaspoon salt |
1/4 cup chopped fresh parsley |
1/4 cup low-fat sour cream |
Directions:
1. Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.
2. Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Repeat procedure with remaining soup.
3. Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream.
4. Note: If you use canned broth instead of Vegetable Stock, omit the added salt.
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