• 1-2/3 cups green split peas
• 2-3/4 Tbs. oil
• 1 medium onion, finely chopped
• 1 stick celery, finely sliced
• 1 medium carrots, finely sliced
• 1 Tbs. plus 1 tsp. ground cumin
• 1 Tbs. plus 1 tsp. ground coriander
• 2 tsp. fresh ginger, grated
• 1 quart plus 1 cup chicken stock
• 2 cups frozen green peas
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 Tbs. plus 1 tsp. fresh mint, chopped
• 1/3 cup sour cream or plain yogurt

Soak peas in cold water 2 hours. Drain peas well. Heat oil in a heavy nonstick pan over medium high heat. Add next 3 ingredients and cook 3 minutes, stirring occasionally, or until soft but not browned. Stir in next 3 ingredients and cook 1 minute. Add split peas and chicken stock to pan. Bring to a boil. Cover pan, reduce heat to low and simmer 1-1/2 hours, stirring occasionally. Add frozen peas to pan and stir to combine. Set aside to cool. When cool, purée soup in batches in a blender or food processor until smooth. Return to pan and gently reheat. Season with salt and pepper. Stir in mint. Serve with topping of sour cream or yogurt in each bowl.

Per serving: calories 555, fat 17.1g, 27% calories from fat, cholesterol 9mg, protein 32.5g, carbohydrates 71.3g, fiber 27.7g, sugar 16.0g, sodium 1109mg, diet points 7.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.2, Fruit: 0.0, Bread: 4.1, Lean meat: 1.0, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 0.8

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The recommended wines are: Beaujolais, Fumé Blanc, or Chenin Blanc.