help-need ingredients for soup recipe

[sage]

Well,

We finally got a cold front here in Texas - it's only going to be 70 today! This CHILLY weather http://www.cookinglight.com/bbs/smile.gif has put me in the mood for soup. I have a bag of split peas I need to use and i know there is a recipe that I think is called "Split pea soup with Rosemary" that has gotten some good reviews. I believe it is from December 1999.

I would like to pick up the ingredients on the way home - but left my list at home. Could someone with Mastercook please post the recipe - or if someone could just type out the ingredients (I don't need amounts) I sure would appreciate it. I have the peas and I know it takes Rosemary....

Thanks,
S.Sage.

[Susan]

Here is the Split Pea Soup recipe! :-)

~~Susan~~

* Exported from MasterCook *

Split Pea Soup With Rosemary

Recipe By :Cooking Light Magazine. December 1999. Page: 148.
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups green split peas
2 teaspoons olive oil, divided
2 cups chopped onion
1 cup diced carrot
1 bay leaf
1 tablespoon minced garlic cloves, divided (about 3
cloves)
1 tablespoon minced fresh rosemary, divided
1 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon low-sodium soy sauce
4 cups water
2 cups Vegetable Stock or 1 (14-1/2-ounce) can
vegetable broth
1 teaspoon salt
1/4 cup chopped fresh parsley
1/4 cup low-fat sour cream

1. Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; saute 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits.

2. Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup.

3. Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Spoon soup into bowls; top each with sour cream. Yield: 6 servings (serving size: about 1 cup soup and 2 teaspoons sour cream).

Note: If you use canned broth instead of Vegetable Stock, omit the added salt.

[sage]

Susan-

Thanks so much for posting this recipe for me. I'll actually have a homecooked meal tonite!

Thanks again,
S.Sage.