YELLOW SPLIT PEA CHOWDER WITH SWEET CORN

Think of this soup as a marriage of split pea soup and traditional corn chowder. The split peas give the soup body and nutrition, along with a gorgeous golden color. Meanwhile, adding Cashew Cream to the fi nished soup gives it a rich, creamy, luxurious texture. I make this soup in late August or early September, when corn is at its sweetest, and I almost always serve it with crumbled Tempeh Bacon and chives on top.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.

Step 2

Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.

Step 3

Use an immersion blender to partially puree the soup, or puree about half of it in a standard blender and return it to the pot. Stir in the Cashew Cream and collard greens and cook, stirring occasionally, until the greens are tender and wilted, 5 to 10 minutes. Taste and adjust the seasonings if desired. Serve piping hot, with any desired toppings.