Rosemary spllt pea soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Celery ribs -- finely |
| Chopped | ||
| 1 | cup | Onion -- finely chopped |
| 1 | each | Garlic clove -- minced |
| 1 | tablespoon | Fresh rosemary -- minced |
| Or 1 teaspoon dried | ||
| Rosemary | ||
| 3 | tablespoons | Butter or margarine |
| 6 | cups | Chicken broth |
| 1¼ | cup | Dried split peas -- rinsed |
| 1 | teaspoon | Salt -- optional |
| MEATBALLS: | ||
| ½ | pounds | Ground pork -- or turkey |
| 1½ | teaspoon | Fresh rosemary -- minced |
| Or 1/2 teaspoon dried | ||
| Rosemary | ||
| ¼ | teaspoon | Pepper |
Directions
In a large kettle or dutch oven, saute celery, onion, garlic and rosemary in butter until tender. Add broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-½ hours or until peas are soft. Remove from the heat and allow to cool. For meatballs, combine pork or turkey, rosemary and pepper. Shape into ½-in. balls. In a skillet, brown meatballs until no pink remains, about 5-10 minutes. Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through. Yield: 5 servings. Diabetic Exchanges: One serving (preparedwith margarine and ground turkey and without added salt) equals 2 lean meat, 2 starch, 1 vegetable, ½ fat; also, 359 calories, 1,064 mg sodium, 24 mg cholesterol, 37 gm carbohydrate, 26 gm protein, 13 gm fat
Recipe By : Taste of Home