- 2 tablespoons olive oil
- 2 cups chopped onion (about 2 medium)
- 3/4 cup chopped carrot (about 1 large)
- 1/2 teaspoon salt, divided
- 2 garlic cloves, minced
- 3/4 cup yellow split peas
- 3 cups water, divided
- 3 cups fat-free, less-sodium chicken broth, divided
- 1 tablespoon low-sodium soy sauce, divided
- 3/4 cup green split peas
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons sour cream
- 1 tablespoon buttermilk
- Chopped fresh chives (optional)
- calories 267
- fat 5.8 g
- satfat 1.3 g
- protein 15.4 g
- carbohydrate 39.7 g
- cholesterol 2 mg
- iron 2.0 mg
- sodium 609 mg
- caloriesfromfat 19 %
- fiber 1.5 g
- calcium 28 mg
How to Make It
Heat oil in a large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Stir in 1/4 teaspoon salt and garlic; sauté 1 minute.
Remove half of onion mixture to another large saucepan. Add yellow peas to 1 pan; add 1/8 teaspoon salt, 1 1/2 cups water, 1 1/2 cups broth, and 1 1/2 teaspoons soy sauce.
Add green peas, remaining 1/8 teaspoon salt, remaining 1 1/2 cups water, remaining 1 1/2 cups broth, and remaining 1 1/2 teaspoons soy sauce to onion mixture in second pan. Bring both pans to a boil; cover, reduce heat, and simmer 45 minutes or just until peas are tender. Stir 1/8 teaspoon pepper into each pan. Cool slightly.
Pour yellow pea soup into blender; process on low speed until smooth. Return to pan. Repeat procedure with green pea soup, returning to other pan. Carefully pour about 2/3 cup each of yellow pea soup and green pea soup into individual bowls at the same time, so that soup pours evenly from each side, creating 2 colors in each bowl.
Combine sour cream and buttermilk; stir well with a whisk. Drizzle sour cream mixture over each serving. Garnish with chopped chives, if desired. Serve immediately.