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 found this soup to be more of a vegetable split pea soup. Still very tasty and hearty. I actually liked the flavor of the soup more before adding the rosemary/parsley mixture at the end. Also, I thought the amount of rosemary indicated overpowered the soup. Without the rosemary I'd give it four stars.
Fantastic!!! Couple modifications upon the advice of the other posts: blended about 3/4 instead of all the soup ( would have been too thick otherwise), did not use bay leaf (not a fan at all), used 4 cups veggie broth aand only 1 cup water. Don't skimp on the garlic, parsley or rosemary, they really gave the soup a wonderful flavor. And absolutely a scoop of sour cream. Served with a nice sourdough, YUM!!! Definitely making another batch to freeze for next month, maybe adding diced ham :-)
I loved this recipe and will certainly make it again. It does take over an hour, but it's not difficult. I could see making it most any day as long as you plan ahead a bit. I bumped up the recipe to make the 2 cups of split green peas that came in the bag I bought. I didn't have any rosemary and used smoked paprika instead of regular. I also used regular sour cream, not light. The only addition I made was adding a few croutons at the end.
This soup was amazing. Like other reviewers, we did not blend the soup as we prefer the texture the heartier texture. We didn't use the sour cream or oil in the final steps. Not sure that we will use the olive oil to sauté at the beginning next time. Using water to sauté is healthier and works in most cases.
My husband and I both LOVED this recipe. We wish we had doubled the recipe so we could freeze some of it. Agree with other reviewers that the rosemary makes the dish. I think this recipe is even more flavorful than the one we previously made that called for flavoring it with a ham bone. Totally delicious!
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