Original Post by Teri in Mar, 2010
This recipe reminds me of my mother whenever I make it. Her recipe was a little different than mine is, but I always remember eating her creamed soups and absolutely loving them. So I guess you can say she inspired me to create my own. Fresh basil is the best, but if you don’t have it my Basil Blend is a nice substitute.
½ cup light cream mixed with Basil Blend
Heat the oil in a large saucepan and saute the onion and garlic for 5 minutes. Add the drained split peas, tomato paste, stock concentrate, potato and water. Bring to a boil & add basil leaves and seasonings. Cover and simmer for 40 minutes, or until peas soften.
Let cool slightly. Puree the soup in a blender. Return to the pan and reheat before serving. Garnish with a swirl of cream mixed with basil.