Split Pea Soup
Source of Recipe
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Split Pea Soup
Foodfit.com
Reviews rated this recipe 4 of 5 spoons.
This recipe serves: 4 (1-cup ea)
Prep time: 10 mins - Cook time: 1 hour.
Ingredients:
2 teaspoons olive oil
1/4 cup chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1 sprig fresh or 1/4 teaspoon dried thyme
freshly ground black pepper
1 quart Basic Chicken Stock (see recipe), or low-sodium canned
1-1/3 cups dried split peas
salt to taste
freshly ground black pepper
Directions:
1. Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
2. Add the stock and split peas, and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the peas are tender, about 1 hour.
4. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
5. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
6. Add salt and additional pepper to taste.
NOTE: Do not add salt until the peas are fully cooked, because salt will prevent the peas from becoming tender.
Per Serving (1-cup) equals: Calories 285; Carbohydrate 43 g; Fat 5 g (Saturated Fat 1 g); Fiber 17 g; Protein 20 g; Sodium 134 mg; Cholesterol 4 mg
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