Foto: RecipeGirlIngredients
- 1½ cups green split peas
- 2 teaspoons extra virgin olive oil, (divided)
- 2 cups chopped onion
- 1 cup diced carrot
- 1 whole bay leaf
- 3 teaspoons minced garlic, (divided)
- 3 teaspoons minced fresh rosemary, (divided)
- 1 teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce
- 4 cups water
- One 14.5-ounce can vegetable broth
- ¼ cup chopped fresh parsley
- ¼ cup light sour cream
Steps
Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add the onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add the tomato paste and soy sauce; cook until the liquid evaporates, scraping the pan to loosen browned bits.
Drain the peas. Add the peas, 4 cups of water, and vegetable broth to the onion mixture; bring to a boil. Cover, and reduce the heat to medium-low; simmer 1 hour (or more-- until peas are tender), stirring often. Discard the bay leaf. Place half of the soup in a blender or food processor; process until smooth. Pour the pureéd soup into a bowl. Repeat the procedure with the remaining soup.
Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir the parsley mixture into the soup. Spoon the soup into bowls; top each with 2 teaspoons of sour cream.
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