This soup is cooked in two stages so that the split peas develop a creamy consistency but the sweet potatoes and shallots retain their texture. If you dont have shallots, red onions work fine.
- 2 cups split green peas, rinsed
- 1 1/2 cups chopped shallots
- 1 1/2 lb. sweet potatoes (about 3 medium), peeled and diced
- 1 tsp. dried tarragon
- 2 to 3 Tbs. yellow miso
Bring split peas and 6 cups water to a boil in large pot. Reduce heat, cover and simmer 30 to 40 minutes, or until peas begin to break down.
Add shallots, sweet potatoes and tarragon, and cook 30 minutes, or until vegetables are tender. Ladle 1/3 cup soup into measuring cup. Add miso, and stir to dissolve. Pour dissolved miso mixture into soup, and stir well. Season with salt and pepper to taste. (If soup is too thick, add more water until desired consistency is achieved.) Serve hot.
- Calories: 360
- Carbohydrate Content: 70 g
- Fat Content: 1 g
- Fiber Content: 18 g
- Protein Content: 19 g
- Sodium Content: 785 mg
- Sugar Content: 11 g