Split Pea and Green Pea Soup with Fresh Dill |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
The one-two punch of peas in this healthy vegetarian soup is dynamite. Ingredients:
3 tablespoons extra-virgin olive oil |
1 large leek (white and pale green parts only), chopped (about 1 1/2 cups) |
1 bay leaf |
1 cup green split peas, rinsed |
5 3/4 cups vegetable broth, divided |
1 cup frozen petite green peas, thawed |
5 tablespoons chopped fresh dill, divided |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.
2. Nutritional analysis per serving: 190 calories, 7.4 g fat (1.0 g saturated fat), 0 mg cholesterol, 24.2 g carbs, 7.5 g dietary fiber, 6.2 g total sugars, 16.8 g net carbs, 7.5 g protein Nutritional analysis provided by Self
|
|