Thursday, March 20, 2008

Split-Pea Soup with Rosemary

I went ahead and cooked up a double batch of this when I was making the Thai beef so I wouldn't have to cook after work yesterday. It's one of our favorite soups that I have to be careful not to make ALL the time. I could seriously eat this at least once a week. It comes from Cooking Light magazine and I really haven't changed anything except using a little less rosemary than originally called for (I wrote in the original amt., so just use your own judgement). We ate this topped with a lot of steamed broccoli and plain yogurt, and served with a hearty multi-grain bread.

Split Pea Soup with Rosemary:

(I usually double this recipe and freeze half for later)

1 1/2 cups green split peas
2 teaspoons olive oil, divided
2 cups chopped onion
1 cup diced carrot
1 bay leaf
1 tablespoon minced garlic cloves, divided
1 tablespoon minced fresh rosemary, divided (I use a little less, or it overpowers the soup...but fresh is pretty essential here)
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 (Central Market's Organic used here)
1 teaspoon salt or more to taste
1/4 cup chopped fresh parsley
plain greek yogurt (optional...Fage is a great one)

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.
If you're doubling the recipe you might want to cook a little longer. 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. Blend smooth with immersion blender. Or, if you're in the dark ages...bit by bit in a regular blender. :-) Just remember not to fill the carafe more than 1/2 full and hold a towel over the lid, or you'll end up wearing very hot soup.

Combine 1 teaspoon (or more) oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with greek yogurt . A great way to use up leftover cooked brown rice is to serve the soup with some in the bottom of each bowl in lieu of eating the soup with bread. Other great additions are topping with steamed broccoli and/or avocado.


Beth said...

Erin, you're inspiring me to cook better again. I read these and think, I might have time for that even with Verena dictating the schedule. Sure sounds better than what I come up with when Mike comes home and asks what's for dinner - dinner, hmmmm... peanut butter and jelly sandwiches, eggs, grilled cheese?

Beth said...

I made this one (and the Thai Beef!) and found a suggestion to use carrot greens in place of parsley. It worked pretty well.