Split pea soup

For the chive cream

3 tablespoons coarsely chopped fresh chives, plus long cuts for garnish

3 tablespoons fat-free plain yogurt

1 tablespoon low-fat buttermilk

1/4 teaspoon sugar

Pinch of salt

2 tablespoons olive oil

1 yellow onion, chopped

1/2 teaspoon salt

1 large carrot, peeled and chopped

2 cloves garlic, minced

1 1/2 cups dried yellow or green split peas, picked over, rinsed and drained

3 cups water

3 cups vegetable stock or broth

1/4 teaspoon freshly ground black pepper

1/2 cup chopped lean ham

1. To make the chive cream, in a small blender or food processor, combine the chopped chives, yogurt, buttermilk, sugar and salt. Process until well blended. Cover and refrigerate until needed.

2. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Stir in 1/4 teaspoon of the salt. Add the carrot and saute until the carrot is softened, about 5 minutes. Add the garlic and saute for 1 minute. Stir in the split peas, water, stock, the remaining 1/4 teaspoon salt and the pepper and bring to a boil. Reduce the heat to low, cover partially, and simmer until the peas are tender, 60 to 65 minutes.

3. In a blender or food processor, puree the soup in batches until smooth and return to the saucepan over medium heat. Reheat gently.

4. Ladle into warmed individual bowls. Top each serving with a drizzle or swirl of chive cream and garnish with a sprinkle of chopped ham and a few long cuts of fresh chives. Serve immediately.

Recipe and Picture used with permission from © 1998-2009 Mayo Foundation for Medical Education and Research. All rights reserved

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