Yellow-Green Split Pea Soup

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 Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 5.8g
  • Saturated fat: 1.3g
  • Protein: 15.4g
  • Carbohydrate: 39.7g
  • Cholesterol: 2mg
  • Iron: 2.0mg
  • Sodium: 609mg
  • Calories from fat: 19%
  • Fiber: 1.5g
  • Calcium: 28mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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