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.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
18 mins
cook:
52 mins
additional:
15 mins
total:
1 hr 25 mins
Yield:
6 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

267 calories; fat 5.8g; saturated fat 1.3g; protein 15.4g; carbohydrates 39.7g; cholesterol 2mg; iron 2mg; sodium 609mg; calories from fat 19%; fiber 1.5g; calcium 28mg.
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