Golden Split Pea Soup with Sour Cream and Chives recipe

SERVES 8

Prep Time: 20 min
Cook Time: 1 hr 20 min
2 tablespoons butter 4 leeks—trimmed, thinly sliced crosswise and washed 3 carrots, peeled and cut into small chunks 2 teaspoons dried thyme Salt and pepper One 32-ounce container (4 cups) chicken broth One 16-ounce package dried yellow split peas 1 tablespoon red wine vinegar or sherry vinegar Sour cream, for garnish Chopped fresh chives, for garnish

1. In a large saucepan, melt the butter over medium heat. Add the leeks, carrots and thyme; season with salt and pepper. Cook, stirring occasionally, until softened, about 10 minutes. Add the chicken broth and peas, cover and bring to a boil. Lower the heat, add 3 1/2 cups water, cover and simmer, stirring occasionally, until the peas begin to break down, 1 hour and 10 minutes.
2. Stir the vinegar into the soup; season with salt. Ladle into bowls and top each portion with sour cream and chive.

Chicken Curry

Sauté sliced chicken breast seasoned with curry powder. Add Golden Split Pea Soup with Sour Cream and Chives and a splash of water to make a sauce. Serve over cooked white rice.



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RECIPES

Golden Split Pea Soup with Sour Cream and Chives