Sunday, February 24, 2013

Light and smooth!

   Soup anybody? Winter is almost over, so if you are one of those people that eat soup only when it's cold outside, you don't have much time left to enjoy one. It doesn't really affect me, because I enjoy a nice bowl of soup any time of a year and any time of a day, but I do tend to eat more of it during the cold months. Well, this one is not only easy and delicious, but also super cheap. As the title says, light and delicious, split pea soup, perfect for this time of the year. Here is the recipe, serves about 6-8 (depending how big of a soup lover are you).


*  1 lb dried green split pea
*  3 carrots, chopped
*  1 large onion, chopped
*  2 garlic cloves, minced
*  1/4 cup fresh chopped dill
*  1 tbsp lime (or lemon) juice
*  2 tbsp butter
*  2 tbsp fat-free sour cream
*  2 vegetable bullion cubes
*  salt and pepper


1. Wash green peas under cold water, cover with water (at least 2-3 inches above peas) and let it soak for about 1 hour.
2. In a Dutch oven, melt the butter and saute onions and carrots (for about 4-5 minutes). Add garlic and cook for 1 more minute (don't let it burn).
3. Add drained split peas, bullion cubs and dill. Cook for 2-3 minutes.
4. Add water to cover the vegetables (about 3 inches above the veggies), reduce the heat and cook for 30-40 minutes, until the peas are falling apart. Make sure you add a little bit of water as it cooks down.
4. Turn of the heat and using a hand blender, blend everything together until smooth.
5. Add sour cream, lime juice, salt and pepper (if needed) and mix to combine.

   Very thick and very delicious. Don't add too much water while cooking, you can always adjust it afterwards if you think it's too dense. I like mine to have some "body" so that I can have it for lunch or dinner. Even Justin agreed this one counts as a meal on it's own... well on it's own, but accompanied by bunch of crackers or a sandwich!


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