Ingredients and Weight:
- 2 cups dried split peas, rinsed and picked over
- 1 onion, chopped (about 1 cup)
- 2 carrots, chopped (about 1 1/2 cups)
- 2 celery stalks, chopped (about 1 cup)
- 2 cloves garlic, minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 8 cups chicken broth
- 1 cup heavy cream
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven, combine the split peas, onion, carrots, celery, garlic, thyme, sage, and rosemary.
- Add the chicken broth and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the split peas are tender.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in the heavy cream, parsley, salt, and pepper to taste.
- Serve immediately or refrigerate for later use.
Nutritional Information:
- Calories: 220
- Fat: 10g
- Cholesterol: 30mg
- Sodium: 600mg
- Carbohydrate: 30g
- Protein: 10g
Dish Characteristics:
- Rich and creamy
- Bright green color
- Savory and herbaceous
- Perfect for a cold winter day
User Comments:
- "This soup was so delicious and comforting! The green color really made it stand out."
- "I loved the combination of split peas and cream. It's a unique and flavorful soup."
- "This soup is perfect for a special occasion or just a cozy night in."
Special Precautions and Tips:
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches. Be careful not to overfill the blender.
- This soup can be made ahead of time and refrigerated for up to 3 days. Reheat before serving.
- You can add other vegetables to this soup, such as corn or zucchini.
- Top the soup with croutons, shredded cheese, or a dollop of sour cream for extra flavor.
