Split Pea Soup with Rosemary

Sort and wash the peas; cover with water 2 inches above the level of the peas and set aside. Heat 1 teaspoon of oil in a roasting pan over medium-high heat. Add the onion, carrot and bay leaf; simmer for 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika and pepper; cook for 3 minutes. Add the tomato paste and soy sauce; cook until the liquid has evaporated, scraping off the pan to avoid browning the pieces.Peel the peas. Add the peas, 4 cups water, vegetable stock, and salt to the onion mixture; bring to a boil. Cover, reduce the heat to medium-low and simmer for 1 hour, stirring frequently. Discard the bay leaf. Put half of the soup in a blender or food processor; whisk until smooth. Pour the puree soup into a bowl. Repeat the procedure with the remaining soup.Combine 1 teaspoon of oil, 1 teaspoon of garlic, 2 teaspoons of rosemary and parsley. Add the parsley mixture to the soup. Pour the soup on plates; pour sour cream over each one.Note: If you use canned broth instead of vegetable broth, do not add salt.