Yel­low Split Pea Soup with Toma­toes

StarMetro Edmonton - - NEWS -

Makes 4 serv­ings In­gre­di­ents

• 2 onions, chopped

• 4 gar­lic cloves, chopped

• 2 tbsp (30 ml) olive oil

• 6 cups (1.5 litres) chicken broth

• 1 cup (220 g) dried yel­low split peas

• 1/2 tsp lemon zest, finely grated

• 1 tbsp (15 ml) lemon juice

• 1/8 tsp ground cumin

• 1 tomato, seeded and diced

• 2 tbsp pars­ley, chopped

• 2 tbsp (30 ml) olive oil

• 1 tbsp (15 ml) lemon juice

Direc­tions

1. In a large pot over medium heat, soften the onions and gar­lic in the oil. Add the broth and split peas. Bring to a boil, then cover and sim­mer for 50 min­utes or un­til the peas are ten­der.

2. In a blender, purée the soup, lemon zest and juice un­til thick and smooth. Add the cumin and sea­son with salt and pep­per.

3. In a bowl, com­bine the re­main­ing in­gre­di­ents for the gar­nish. Sea­son with salt and pep­per. La­dle the soup into bowls and top with the gar­nish.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.