Spinach and tangerine soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pints | Chicken stock |
| 75 | grams | Yellow split peas; soaked |
| 25 | grams | Unsalted butter |
| 100 | grams | Spring onions |
| 1 | teaspoon | Turmeric |
| 225 | grams | Spinach; finely chopped |
| 60 | millilitres | Parsley; chopped |
| 50 | grams | Coriander; chopped |
| Grated zest of 2 tangerines and juice of | ||
| ; 3 | ||
| Grated zest of 1 orange | ||
| 30 | millilitres | Ground rice |
| 150 | millilitres | Cold water |
| 225 | millilitres | Natural yoghurt; soured cream or |
| ; creme fraiche | ||
Directions
Boil the chicken stock. Add the peas and simmer for 10 minutes. Melt butter in a pan and add the spring onion and gently fry for 5 minutes. Add the turmeric and then stir it into the stock and peas. Rinse out the pan with some stock.
Add the coriander, spinach, parsley, citrus rind and juice. Cover the pan and simmer for 30 minutes.
Mix the ground rice with cold water and stir into the soup over the pan and simmer for a further 15 minutes, stirring occasionally.
Serve with a little yoghurt and fresh coriander.
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