Split Pea Soup with Rosemary

• 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 (14.5 oz) can vegetable broth
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup low-fat sour cream 

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; sauté 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.

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 pureéd soup into a bowl. Repeat procedure with remaining soup.

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.

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

Serves: 6 (1 c. soup, 2 T. sour cream); 233 calories.

VERDICT:  Not terrible, but the fresh rosemary at the end is a little pine-y.  Toss.