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Name: Split Pea Lemon Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Onions; peeled and finely; 2 tb Finely-minced chilli; ; diced; 1 1/2 c Green split peas; rinsed; 8 c Chicken Stock; 1 c Sour cream; 1 tb olive oil; ; diced; 2 lg Celery sticks; trimmed and; 2 tb Unsalted butter; 1 tb Finely-grated lemon zest; 1 lg Carrot; peeled and finely; 2 ts Ground cumin; 1/4 c Heavy Cream; Fresh chopped parsley and; 3 tb Finely-minced fresh dill; ; diced; Salt and pepper

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INGREDIENTS

2 lg Onions; peeled and finely
2 tb Finely-minced chilli
; diced
1 1/2 c Green split peas; rinsed
8 c Chicken Stock
1 c Sour cream
1 tb olive oil
; diced
2 lg Celery sticks; trimmed and
2 tb Unsalted butter
1 tb Finely-grated lemon zest
1 lg Carrot; peeled and finely
2 ts Ground cumin
1/4 c Heavy Cream
Fresh chopped parsley and
3 tb Finely-minced fresh dill
; diced
Salt and pepper

Servings

INSTRUCTIONS

Melt some butter and oil in a large pan until they start to sizzle, then add the onions, diced carrot, celery and chilli. Stir and allow to sweat down for 5 minutes. When the vegetables are soft, add the cumin and split peas. Stir everything to combine and coat the peas with the fats in the pot. Then add the stock, bring to a boil and leave to simmer for 45 minutes ~ 1 hour. At this stage the soup can be liquidized - be careful not to fill your liquidizer jug too full of hot liquid as the lid may pop off the top. Blend the soup until smooth, then pour it back into the pan and thin it down a little by adding more stock. Finish off by adding the cream and a touch of salt and pepper to taste. Mix in some parsley, the lemon zest and coriander and stir to blend. Serve in bowls with a dollop of cream on top.

NOTES

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Split Pea Lemon Soup

2 lg Onions; peeled and finely
2 tb Finely-minced chilli
 ; diced
1 1/2 c Green split peas; rinsed
8 c Chicken Stock
1 c Sour cream
1 tb olive oil
 ; diced
2 lg Celery sticks; trimmed and
2 tb Unsalted butter
1 tb Finely-grated lemon zest
1 lg Carrot; peeled and finely
2 ts Ground cumin
1/4 c Heavy Cream
 Fresh chopped parsley and
3 tb Finely-minced fresh dill
 ; diced
 Salt and pepper

Melt some butter and oil in a large pan until they start to sizzle, then  add the onions, diced carrot, celery and chilli. Stir and allow to sweat  down for 5 minutes. When the vegetables are soft, add the cumin and split  peas. Stir everything to combine and coat the peas with the fats in the  pot. Then add the stock, bring to a boil and leave to simmer for 45 minutes  ~ 1 hour.    At this stage the soup can be liquidized - be careful not to fill your  liquidizer jug too full of hot liquid as the lid may pop off the top. Blend  the soup until smooth, then pour it back into the pan and thin it down a  little by adding more stock.    Finish off by adding the cream and a touch of salt and pepper to taste. Mix  in some parsley, the lemon zest and coriander and stir to blend. Serve in  bowls with a dollop of cream on top.

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Nutrition

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Serving Size: 1 Serving (4225g)
Recipe Makes: 1 servings

Calories: 3101
Calories from Fat: 2111 (68%)

Amt Per Serving		% DV

	Total Fat 234.6g	313 %
	Saturated Fat 127.2g	636 %
	Monounsaturated Fat 73.7g
	Polyunsanturated Fat 15.9g
Cholesterol 612mg		188 %
Sodium 5828.5mg		201 %
Potassium 4488.7mg		118 %
Total Carbohydrate 145.2g		43 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 144.3g
Protein 103.9g		148 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3101

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