Carsten Schafer


Ingredients:
  • 2 tsp [or 9.85784 0.00] vegetable oil
  • 1 cup [or 225 0.00] chopped onion
  • 1 cup [or 225 0.00] chopped carrot
  • 1 cup [or 225 0.00] chopped celery
  • 2 tsp [or 9.85784 0.00] minced garlic
  • 1 tsp [or 4.92892 0.00] Dijon mustard
  • 5 cup [or 1.125 0.00] chicken or vegetable stock
  • 1 cup [or 225 0.00] diced peeled potatoes
  • 1/2 cup [or 112.5 0.00] dried yellow split peas
  • 1/2 cup [or 112.5 0.00] dried green split peas
  • 1/8 tsp [or 0.616115 0.00] salt
  • 1/8 tsp [or 0.616115 0.00] freshly ground black pepper
  • Garnish:
    • 1/4 cup [or 56.25 0.00] finely chopped green onions, whole onion
    • 1/4 cup [or 56.25 0.00] lower-fat plain yogurt
Directions:
There has never been a better comfort soup than split green pea. I have many versions of this traditional soup in past cookbooks so I tried to combine both green and yellow split peas for this one. The flavours are amazing and the texture is smooth as cream.
Cook Time:45 mins
Servings:6
1. In a nonstick saucepan sprayed with vegetable spray, heat the oil over mediumhigh heat. Cook the onion, carrot, celery and garlic for 8 minutes or until the vegetables are softened and starting to brown. Stir in the mustard, stock, potatoes, yellow split peas, green split peas, salt and pepper. Bring to a boil. Reduce the heat to medium-low, cover and cook for 30 to 35 minutes or until the split peas are tender.
2. Purée the soup, in batches if necessary, in a blender or food processor. Garnish with green onions and a dollop of yogurt.
Category:
Soup
Source:
Rose Reisman's "Secrets for Permanent Weight Loss"