Split Pea Soup with Garlic Toasts
Deana
ingredients
- 3 medium shallot(s) -- or 1 small onion, diced
- 1 small carrot(s) -- diced
- 3/4 medium parsnip(s) -- or turnip, diced
- 1 tsp butter
- 1 C dry split peas -- about 1 cup, yellow or green
- 2 tsp rosemary -- chopped
- 4 C fat-free chicken broth
- 1/8 tsp table salt -- or to taste
- 1/8 tsp black pepper -- or to taste
- 1 medium garlic clove(s) -- halved
- 4 slice French bread -- 1/2-inch-thick, toasted
directions
In a nonstick saucepan, stir together shallots, carrots, parsnip and butter. Cook over medium-low heat, stirring often, until vegetables begin to color.
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.
Rub one side of each bread slice with cut side of garlic. Serve 1 slice toast with each bowl of soup.
notes
Since split peas don`t need to be soaked in advance, they`re excellent for making a last-minute meal out of what`s left in your fridge or pantry.
Source: WW
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