Split pea soup with garlic toasts
4
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
This delightful version of the American classic features the woodsy herbaceous flavor of rosemary as a special touch. A quick saute of veggies in a little butter add a rich layer to the final soup. The sweet carrot and parsnip flavors round out the earthiness of the peas beautifully. The quick technique for garlic toast of rubbing the warm bread with the cut side of a clove is a wonderful way to impart flavor quickly. Serve this soup on a colder evening to bring warmth to the table. Add a quick tossed salad for a complete meal or make some steamed vegetables to serve on the side. Whether you want this for dinner or lunch, you are sure to leave the table fully satisfied.
Ingredients
Shallot
3 medium, or 1 small onion, diced
Carrots
1 small, diced
Uncooked parsnip
¾ medium, or turnip, diced
Salted butter
1 tsp
Dry split peas
1 cup(s), yellow or green
Rosemary
2 tsp, chopped
Fat free chicken broth
4 cup(s)
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Garlic
1 clove(s), 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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