Dilled Split Peas Recipe
Ingredients
| Stock | 4 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Yellow peas | 2 Cup (16 tbs) | |
| Onion | 1 Large, minced | |
| Carrots | 1 , diced | |
| Celery- 2 stalks, chopped | ||
| Low-Sodium Soy Sauce- 1 tablespoon | ||
| Dill | 2 Teaspoon | |
| Non fat yogurt | 1 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) In a pot, combine the stock, water and split peas.
2) Bring to a boil, partially cover and simmer for 30 minutes.
MAKING
3) Add the onions, carrots, celery, soy sauce and dill.
4) Cook over medium-low heat, stirring occasionally, for 30 minutes, or until the peas and vegetables are tender.
5) Puree the mixture in a blender.
6) Reheat, the soup if necessary, before serving.
SERVING
7) To serve, ladle into individual bowls.
8) Top with spoonful of the yogurt.
1) In a pot, combine the stock, water and split peas.
2) Bring to a boil, partially cover and simmer for 30 minutes.
MAKING
3) Add the onions, carrots, celery, soy sauce and dill.
4) Cook over medium-low heat, stirring occasionally, for 30 minutes, or until the peas and vegetables are tender.
5) Puree the mixture in a blender.
6) Reheat, the soup if necessary, before serving.
SERVING
7) To serve, ladle into individual bowls.
8) Top with spoonful of the yogurt.
Chef
