• Serves
    4
  • 377
    Calories

Dietician's Tip: This hearty soup pairs well with crusty whole-grain bread or a fresh-vegetable medley.

Ingredients

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

Soup:

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 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 low sodium vegetable stock or broth
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped lean ham

Directions

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.

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. 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, 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.

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

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.

Nutritional analysis per serving

Serving size: About 2 1/2 cups

  • Calories 377
  • Cholesterol 8 mg
  • Monounsaturated fat 5 g
  • Saturated fat 1 g
  • Sodium 410 mg
  • Total carbohydrate 52 g
  • Dietary fiber 19 g
  • Protein 22 g
  • Serving size About 2 1/2 cups
  • Total fat 9 g
  • Fats and oils 1
  • Meats, poultry and fish 1
  • Nuts, seeds and dry beans 3
  • Vegetables 2
  • Protein and dairy 3
  • Vegetables 2
  • Fats 1
  • Meat and meat substitutes 2
  • Nonstarchy vegetables 2
  • Starches 3
Last Updated: 07-23-2016
RCP-20049892
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.