Split Pea Soup with Rosemary
- 1 ½ 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
- ¼ 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
- ¼ cup chopped fresh parsley
- ¼ cup low-fat sour cream
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.
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.
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.
Note: If you use canned broth instead of Vegetable Stock, omit the added salt.
I had mine without the sour cream, it was great!!