Green and root vegetables are great for people with reflux. This pea soup is soothing, filling and well-seasoned.
1 pound split peas (soaked overnight in cold water in the refrigerator, or blanched in hot water until softened)
2 quarts chicken stock
2 ounces (4 slices) of prosciutto (fat removed and cut into small strips)
3 sprigs thyme
2 bay leaves
1 teaspoon salt (or more, as needed)
2 tablespoons non-fat sour cream
3 slices white bread (crust removed, cut into 1/4-inch pieces)
1. In a medium saucepan, place the drained peas, prosciutto and chicken stock. Bring to a simmer over a low flame.
2. Wrap the thyme and bay leaves with butcher's twine and attach to the handle of the pot for easy removal. Cook for about 45 minutes.
3. Remove the thyme and bay leaves.
4. Use a hand blender, regular blender or food mill to blend the soup to a silky smooth texture.
5. Add salt to taste. (Normally very little salt is needed because the prosciutto is quite salty.)
6. Serve or cool for later use.
7. Preheat oven to 325°F. Place the cubes of bread (croutons) on a cookie sheet and put in the oven until golden brown. Keep at room temperature until needed.
1. Reheat the soup, stirring frequently with a wooden spoon to avoid scorching.
2. Adjust the soup's consistency with chicken stock, as needed.
3. Serve in a soup bowl, garnished with the croutons and 1 teaspoon non-fat sour cream. (You can skewer through the sour cream to create an attractive design on the surface of the soup.)
Nutritional information per serving: Calories 310, Protein 22g, Carbohydrates 52g, Fat 3g
Recipe from Dropping Acid: The Reflux Diet Cookbook & Cure by Jamie Koufman, M.D., Jordan Stern, M.D., and French master chef Mark Bauer. Used with permission.