Serves 4
Ingredients:
For chive cream:
- Chives – 3 tablespoon (fresh and coarsely chopped)
- Buttermilk – 1 tablespoon (low- fat)
- Yogurt – 3 tablespoons (fat-free and plain)
- Sugar – ¼ teaspoon
- Salt – pinch
Main ingredients for soup:
- Split peas – 1 ½ cup (rinsed and dried)
- Olive oil – 2 tablespoons
- Yellow onion – 1 (chopped)
- Water – 3 cups
- Garlic – 2 cloves (minced)
- Carrot – 1 large (peeled and chopped)
- Salt – ½ teaspoon
- Vegetable broth or stock – 3 cups
- Black pepper – ¼ teaspoon (fresh and ground)
- Lean ham – ½ cup (chopped)
Preparation Method:
- Firstly prepare chive cream by blending together chopped chives, buttermilk, yogurt, salt and sugar. Blend well and store in a refrigerator.
- Take a large saucepan, add olive oil and heat over medium flame. Add chopped onions and sauté until light brown.
- Now add ¼ teaspoon salt, carrot and cook for 5 minutes. Add minced garlic and sauté for 1 minute. Add the split peas, remaining salt, pepper, vegetable stock and water. Allow to boil.
- Turn the heat to low, cover and simmer until the peas turn tender.
- Blend the mixture until smooth, transfer into a sauce pan and heat over medium flame.
- Ladle the soup into individual bowls. Top up with chive cream; sprinkle chopped ham and fresh chopped chives. Serve it hot.
Nutritional Facts:
- Calories – 393
- Total carbohydrates – 56 gm
- Total fats – 11 gm
- Saturated fat – 1 gm
- Protein – 23 gm
- Dietary fiber – 12 gm
- Cholesterol – 7 mg