Friday, October 10, 2008

Split Pea Soup with Rosemary, a veggie twist for an old favorite

Not usually a fan of split pea soups? This recipe will give you the chance to experiment beyond your typical boundaries (yes, it's that good). Or maybe you love split pea, and you're looking for a new variation to try. For a twist on ol' split pea, definitely give this a shot!

Surprisingly, it didn't even turn out green in color. It's more reddish/brown. And the flavor is not a typical split pea (sweet, maybe some savory due to salty meat added, etc). This one has the most delicious flavors blended - rosemary, carrot, onion, garlic, and oh yeah, peas. Filled the house with a delicious smell, I love that.

For a twist on old split pea, definitely try this recipe. Was easy enough for a weeknight meal, but if the 1 hour simmer-time puts you off, make it for a cold weekend lunch and enjoy the leftovers the next day. Makes enough for 4 people, when paired with bread (go for whole wheat, crusty bread).

Split Pea Soup with Rosemary
adapted from CookingLight

1 1/2 cups green split peas
1 teaspoon olive oil
2 cups chopped onion
1 cup diced carrot
1 bay leaf
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
1 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon low-sodium soy sauce
4 cups water
2 cups vegetable stock, or 1 (14 1/2-ounce) can vegetable broth
1 teaspoon salt (see note below)
1/4 cup low-fat sour cream

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; saute 5 minutes, stirring frequently. Add garlic, 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 pureed soup into a bowl. Repeat procedure with remaining soup. (I have a hand mixer and blended the soup directly in my pot)

Spoon soup into bowls; top each with sour cream.

Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

Other split pea soup recipes:
- Kicked Up Coconut Split Pea Soup, from Karina's Kitchen
- Southwestern Yellow Split-Pea Soup, from FatFree Vegan Kitchen
- Yellow Split Pea Soup, from 101 Cookbooks
- Traditional Organic Split Pea Soup, from Organic To Be

Guten appetit!

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