Post by Brenda on Sept 18, 2016 20:29:39 GMT -5
Always looking for good split pea soup recipes (am particularly on the lookout for great vegetarian recipes). This one works, but would love to collect more (veg and not-veg).
* Exported from MasterCook *
Split Pea Soup with Rosemary (tested)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
Source:
"Cooking Light magazine, Dec. 1999"
S(Internet Address):
"http://www.myrecipes.com/recipe/split-pea-soup-with-rosemary"
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NOTES : Brenda's Notes: This isn't a green split pea soup. It's more of a brown color--but oh, it's so good.
* Exported from MasterCook *
Split Pea Soup with Rosemary (tested)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
Source:
"Cooking Light magazine, Dec. 1999"
S(Internet Address):
"http://www.myrecipes.com/recipe/split-pea-soup-with-rosemary"
- - - - - - - - - - - - - - - - - - -
NOTES : Brenda's Notes: This isn't a green split pea soup. It's more of a brown color--but oh, it's so good.