Smoked Salmon Split Pea Chowder
Makes 8, 1-cup servings
- 2 cups yellow or green split peas
- 1 Tablespoon extra virgin olive oil
- 2 cups onion, diced
- 1 cup carrot, diced
- 2 bay leaves
- 6 cups water or stock
- 1/3 cup Dijon mustard
- 8 ounces smoked salmon, divided
- freshly ground pepper
- parsley or chives (optional)
Seasoned Cook: Don’t skimp on the Dijon mustard, which adds a zing to this recipe. For a creamier texture, use an immersion stick or blender before garnishing and serving.
- Rinse peas under cold water and pick over for odd pieces. Set aside.
- Heat oil in a deep pot and sauté onion and carrot until onions are translucent, about 5 minutes. Add bay leaves, split peas and liquid.
- Bring to boil, cover and reduce to simmer, stirring occasionally until peas break down into a thick puree, about 45-60 minutes. If necessary, add more water to keep peas from drying out.
- Remove bay leaves. Stir in 6 ounces of the salmon, mustard and pepper until well blended.
- Ladle into bowls, garnish with herbs and the remaining salmon.
Per serving: 280 calories, 22g protein, 40g carbohydrate (14g fiber), 5g fat (1g sat, 4g mono/poly), 380mg sodium