Split Pea Soup with Rosemary

Ingredients

• Split peas

  Mature seeds, raw

  1 ½ cup or 296g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  2 cup, chopped or 320g

• Carrots

  Raw

  1 cup chopped or 128g

• Bay leaf

  Spices

  2g

• Garlic

  Raw

  3 clove or 9g

• Rosemary

  Fresh

  1 tbsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Water

  Plain, clean water

  4 cup or 947g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Salt

  Table

  1 tsp or 6g

• Parsley

  Raw

  ¼ cup or 15g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

Directions

1. Sort and wash peas; cover with water 2 inches above peas, set aside. Heat 1 tsp oil in a stock pot over medium/high heat. Add onion, carrot, and bay leaf; sauté 5 min, stirring frequently. Add 2 tsp garlic, 1 tsp rosemary, paprika, and pepper; cook 3 min. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.
2. Drain peas. Add peas, the 4 C water, vegetable stock, and salt to onion mixture; bring to boil. Cover, reduce heat to med-low and summer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender and purée until smooth. Pour purée into large serving bowl/tureen. Repeat with remaining soup.
3. Combine 1 tsp oil, 1 tsp garlic, 2 tsp rosemary, and parsley. Stir mixture into soup. Spoon soup into bowls; top each with sour cream.
4. Note: if you use canned broth instead of vegetable stock, omit the added salt