Get your greens in with green pea soup

pea soup raspberry lemonade

Paul and I went out to Sugarbeet for a Friday night date. We sat outside and watched the trains go by. (Sugarbeet is in an industrial area of town.) I had oysters on the half shell, a scallop ceviche, a pea soup with dill, and a raspberry lemonade cocktail (lemon juice, raspberry liquor, and a raspberry vodka) Fabulous!

Here’s a recipe from Epicurious and Bon Appetit that comes close to the soup I had. Each portion is 4 Weight Watchers POINTS and seems very easy to make.

Split pea and green pea soup with fresh dill
Bon Appétit, December 2006

Makes 4 to 6 first-course servings.

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 large leek (white and pale green parts only), chopped (about 1 1/2 cups)
  • 1 bay leaf
  • 1 cup green split peas, rinsed
  • 5 3/4 cups vegetable broth, divided
  • 1 cup frozen petite green peas, thawed
  • 5 tablespoons chopped fresh dill, divided

Directions:

  1. Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes.
  2. Add split peas and stir to coat.
  3. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low.
  4. Cover and simmer until split peas are just tender, about 35 minutes.
  5. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender.
  6. Add petite peas and 4 tablespoons dill. Puree until smooth.
  7. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.

Nutritional analysis per serving:

190 calories,
7.4 g fat
7.5 g dietary fiber
7.5 g protein

Weight Watchers POINTS per serving = 4

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One thought on “Get your greens in with green pea soup

  1. Claire Walter

    What else did you have besides the soup? I have only eaten at Sugarbeet once (last November, hardly outdoor dining weather) and posted a report at link to culinary-colorado.blogspot.com

    My husband has been back since then, but forgot to ask him, and he didn’t tell me, what the bread was like. Since we were there, Sugarbeet also expanded, which I hope brings more people through their doors. Between Sugarbeet and Terroir, Longmont now has at least two good, contemporary restaurants.

    Reply

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