Yellow split pea and lamb soup
4 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken broth or stock |
| 1 | cup | Dried yellow split peas |
| 1 | teaspoon | Vegetable oil |
| 1 | pounds | Ground lamb |
| 1 | medium | Onion, chopped |
| 2 | Clv Garlic, finely chopped | |
| 1½ | cup | 1\" pieces fresh asparagus |
| Calories: 501 Total Fat (g): 12.2 | ||
| Protein (g): 51.5 Saturated Fat (g): | ||
| Sodium (g): Cholesterol (mg): | ||
| ½ | cup | Diced yellow bell pepper |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried Dill Weed |
| 1 | teaspoon | Dried mint |
| each | Freshly ground black pepper | |
| 350 | grams | Plain \"light\" yoghurt |
Directions
Instructions:
In a medium saucepan, bring chicken broth to the boil; add peas; simmer for 25 minutes.
In a large skillet, heat oil; add lamb; stir-fry until lamb is well browned; remove from pan and reserve. Add onion and garlic to pan; cook for 5 minutes until onion is soft; return meat to pan; add asparagus, yellow pepper and salt;; stir to mix well.
Process pea mixture in food processor in batches until smooth; return to saucepan.
Add meat mixture to saucepan; add dill weed and mint; simmer for 5-10 minutes until asparagus is tender-crisp.
Just before serving, add yoghurt slowly to hot mixture; heat through.
DO NOT BOIL.
Source/Author: Appeal Magazine / typo Bob Shiells Nutrition: per: Serving
: Carbohyrates (g): 46⅕ Notes:
If mixture has been allowed to stand before heating through with the yoghurt, it might need the addition of more hot chicken stock if too thick. Check seasonings also.
Submitted By BOB SHIELLS On 05-03-95