Scandinavian Yellow Split Pea Soup with Dilled Yogurt
- Total Time
For a change from plain black peppercorns use multicolored whole peppercorns to freshly grind over the soup.
regular butter1 Tbsp
uncooked leek(s)4 cup(s), large, cleaned and sliced
garlic clove(s)2 clove(s), medium, minced
fat free vegetable broth8 cup(s), low-sodium
dry split peas1 pound(s), yellow, packaged, picked over, rinsed, and drained
bay leaf2 leaf/leaves
uncooked carrot(s)3 medium, sliced
uncooked celery2 rib(s), medium, sliced
dried marjoram1 tsp
black pepper¼ tsp, freshly ground
low fat plain yogurt½ cup(s)
dill3 Tbsp, fresh, or parsley
lemon zest2 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. Serve with the dilled yogurt. Yields 1 1⁄2 cups soup with scant 2 tablespoons yogurt topping per serving.