Rating: 4.5 stars
29 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light December 1999


Credit: Oxmoor House

Recipe Summary

6 servings (serving size: 1 cup soup and 2 teaspoons sour cream)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

233 calories; calories from fat 14%; fat 3.5g; saturated fat 1.1g; mono fat 1.6g; poly fat 0.5g; protein 13.7g; carbohydrates 38.7g; fiber 4.8g; cholesterol 4mg; iron 2.9mg; sodium 559mg; calcium 65mg.