Yellow-Green Split Pea Soup

recipe
Using yellow and green split peas makes a stunning presentation, but the soup is just as tasty with only one color pea. Pick your favorite color and use 1 1/2 cups peas; then there's no need to divide the ingredients and cook them in separate pans. You'll need a Dutch oven when cooking all of the ingredients together to make a single-colored soup.

Yield:

6 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons sour cream mixture)

Recipe from

Recipe Time

Prep: 18 Minutes
Cook: 52 Minutes
Other: 15 Minutes

Nutritional Information

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

Ingredients

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)

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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