Scandinavian yellow split pea soup with dilled yogurt
4 cup(s), large, cleaned and sliced
2 medium clove(s), minced
Fat free vegetable broth
8 cup(s), low-sodium
Dry split peas
1 pound(s), yellow, packaged, picked over, rinsed, and drained
3 medium, sliced
2 rib(s), medium, sliced
¼ tsp, freshly ground
Plain lowfat yogurt
3 Tbsp, fresh, or parsley
2 tsp, grated
- 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.
- 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.
- 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.