My father is visiting again, and he just loves his soups! Split pea soup is one of his faves, but knowing he is ill I just had to add some fresh nutritional content. So, I not only made a split pea soup, but with added fresh sugar snap peas. Being Italian he loves the flavor of basil, so I added a bit of that as well. Along with added onion, garlic and broth he had a huge bowl filled with tons of broken up Schar’s gluten free bread sticks! Fresh, vegan, vegetarian and delicious. Enjoy!
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Creamy Split Pea and Sugar Snap Pea Soup
51
Yield: Serves About 6
Lots of flavor without ham or bacon, this split pea soup is an ideal, creamy, dairy free, gluten free meal.
Ingredients:
2 Tablespoons extra virgin olive oil or butter
1/3 cup chopped yellow onion or leaks
1/4 cup scallions (green onion), whites and light greens only, chopped finely
2 large cloves garlic, minced
2 teaspoons dried basil (or 8 leaves fresh)
Scant 16 oz. bag dried green peas (I had used about 2 tablespoons in another recipe)
5 1/2 cups gluten free chicken broth (or GF vegetable broth for vegan), divided (O Organics is GF)
Add oil to a medium to large sauce pan; preheat; add yellow onion and basil; saute until tender; add garlic; saute 1 minute more; add dry peas and broth; stir and simmer for 35 minutes.
Add scallions and sugar snap peas; cook for an additional 12-15 minutes or until sugar snap peas may be cut in half with the side of a wooden spoon.
Add half the mixture to your blender; add 1/4 cup chicken broth to both portions; stir; and place it and the remaining soup in the pan in the refrigerator to cool.
Once no more steam comes off the soup when blown on, puree until smooth; and place both pureed portions together either back in the pan for serving or in a large storage container for refrigeration or freezing; or freeze in individual size containers.
Tips
Garnish Suggestions:
Top with sour cream, Greek yogurt, or Parmesan cheese (my fave).
The recipe includes instructions for adding dry peas. However, there are no dry peas in the ingredient list, so I don't know how much to use.
Sarah,
Sorry about that! I remember that I wanted to weigh what I had left of my 16 oz. bag before adding it to the list of ingredients, but had forgotten, obviously. I had used about 2 tablespoons in another recipe, therefore, my I used about 14 - 15 oz. in this recipe, rather than an entire 16 oz. bag.
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Vegetarian/chicken/lamb/fish dishes thank you
The recipe includes instructions for adding dry peas. However, there are no dry peas in the ingredient list, so I don't know how much to use.
Sarah,
Sorry about that! I remember that I wanted to weigh what I had left of my 16 oz. bag before adding it to the list of ingredients, but had forgotten, obviously. I had used about 2 tablespoons in another recipe, therefore, my I used about 14 - 15 oz. in this recipe, rather than an entire 16 oz. bag.