Yellow and Green Split Pea Soup

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* Exported from MasterCook *

 

Yellow and Green Split Pea Soup

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 14 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 tablespoon minced shallots

1 medium onion -- chopped

1 cup chopped carrots

1/2 cup chopped celery

1/2 cup dry cooking sherry

1/2 cup dry white wine

1 pound yellow split peas

1 pound green split peas

12 cups Vegetable Stock

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

1 tablespoon light chickpea miso, or regular miso

1 cup plain soy milk

 

In a large stockpot, heat the oil over medium heat. Add the shallots and cook,

stirring, until golen, about 2 minutes. Add the onions, carrots, and celery and

cook, stirring, until the vegetables are softened, about 10 minutes.

 

Add the sherry and wine and simmer until the liquid is reduced by half. Add

both split peas and the stock. Bring to a boil, then reduce the heat and simmer

fo 30 to 40 minutes, until the peas are mushy.

 

Remove from the heat and puree the mixture with an electris handheld blender or

blend in a food processor until smooth.

 

Add the salt, pepper, miso, and soy milk. Continue to blend thoroughly.

Transfer to a storage container and let sit for at least 1 hour to develop

flavors. Reheat the soup to a simmer before serving.

 

 

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Per Serving (excluding unknown items): 162 Calories; 4g Fat (24.4% calories from

fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1670mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0