Yellow-Green Split Pea Soup

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1 tablespoon buttermilk 
• 0.8 cup carrots chopped ( 1 large)
• 3 cups less-sodium chicken broth fat-free divided
• 2  garlic cloves minced
• 0.8 cup peas split green
• 1 tablespoon soya sauce low-sodium divided
• 2 tablespoons olive oil 
• 2 cups onion chopped ( 2 medium)
• 0.5 teaspoon salt divided
• 2 tablespoons cup heavy whipping cream sour
• 3 cups water divided
• 0.8 cup peas split yellow

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onion and carrot; saut 5 minutes. Stir in 1/4 teaspoon salt and garlic; saut 1 minute.
3. Remove half of onion mixture to another large saucepan.
4. Add yellow peas to 1 pan; add 1/8 teaspoon salt, 1 1/2 cups water, 1 1/2 cups broth, and 1 1/2 teaspoons soy sauce.
5. Add green peas, remaining 1/8 teaspoon salt, remaining 1 1/2 cups water, remaining 1 1/2 cups broth, and remaining 1 1/2 teaspoons soy sauce to onion mixture in second pan. Bring both pans to a boil; cover, reduce heat, and simmer 45 minutes or just until peas are tender. Stir 1/8 teaspoon pepper into each pan. Cool slightly.
6. Pour yellow pea soup into blender; process on low speed until smooth. Return to pan. Repeat procedure with green pea soup, returning to other pan. Carefully pour about 2/3 cup each of yellow pea soup and green pea soup into individual bowls at the same time, so that soup pours evenly from each side, creating 2 colors in each bowl.
7. Combine sour cream and buttermilk; stir well with a whisk.
8. Drizzle sour cream mixture over each serving.
9. Garnish with chopped chives, if desired.
10. Serve immediately.