Scandinavian yellow split pea soup with dilled yogurt
2
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
This bright and flavorful soup gets great flavor from the leeks and marjoram, both unique ingredients. Leeks are one of the milder members of the onion family. Their fibrous leaves and distinctive sweet, earthy flavor make them well suited for use in long-simmering soups, where they get a chance to soften and impart flavor. Ready in about 1 1/2 hours, this soup serves six. Ideal for dinner or lunch, this soup pairs well with a simple green salad. The dilly yogurt topping adds a cool kick to the warmth of the split peas and the creaminess cuts into the hearty peas nicely.
Ingredients
Unsalted butter
1 Tbsp
Uncooked leeks
4 cup(s), large, cleaned and sliced
Garlic
2 clove(s), minced
Vegetable broth
8 cup(s), low-sodium
Dry split peas
1 pound(s), yellow, packaged, picked over, rinsed, and drained
Bay leaf
2 leaf/leaves
Carrots
3 medium, sliced
Celery
2 rib(s), medium, sliced
Dried marjoram
1 tsp
Black pepper
¼ tsp, freshly ground
Plain low fat yogurt
½ cup(s)
Dill
3 Tbsp, fresh, or parsley
Lemon zest
2 tsp, grated
Instructions
1
Melt the butter in a nonstick Dutch oven over medium-high heat. Add the leek and garlic. Cook, stirring occasionally, until golden, 7–10 minutes. Add the broth, split peas, and bay leaves; bring to a boil. Reduce the heat and simmer, covered, until the split peas are almost tender, about 25 minutes.
2
Add the carrots, celery, marjoram, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables and split peas are tender, about 25 minutes.
3
Meanwhile, combine the yogurt, dill, and lemon zest in a small bowl; cover and refrigerate for 20 minutes to allow the flavors to develop. Discard the bay leaves from the soup. Serve with the yogurt. Yields 1 1⁄2 cups soup with scant 2 tablespoons yogurt topping per serving.
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