Split Pea Soup with Garlic Toasts
0
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Since split peas don`t need to be soaked in advance, they`re excellent for making a last-minute meal out of what`s left in your fridge or pantry.
Ingredients
Shallots
3 medium, or 1 small onion, diced
Carrots
1 small, diced
Uncooked parsnip
¾ medium, or turnip, diced
Salted butter
1 tsp(s)
Dry split peas
6½ oz, about 1 cup, yellow or green
Rosemary
2 tsp(s), chopped
Fat free chicken broth
4 cup(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp, or to taste
Garlic
1 clove(s), medium sized, halved
French bread
4 slice(s), 1/2-inch-thick, toasted
Instructions
1
In a nonstick saucepan, stir together shallots, carrots, parsnip and butter. Cook over medium-low heat, stirring often, until vegetables begin to color.
2
Stir in split peas, rosemary and chicken broth. Bring to a simmer and cook until peas are tender, 45 minutes to 1 hour. Season to taste.
3
Rub one side of each bread slice with cut side of garlic. Serve 1 slice toast with each bowl of soup.
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