| Kansas Sunflower YELLOW SPLIT PEA Soup Ingredients: Split Peas, Onions, Ginger, Carrots, Garlic, Spices and Herbs; Gluten-free Additions: 1 T. Oil 1 T. Butter 6 C. Chicken or Vegetable Broth Juice of ½ Lemon Optional: 2 T. Sherry 1 C. Plain Yogurt Cooking Directions: Rinse, drain and pick over peas. Saute large vegetable packet quickly in oil and butter in a 4 qt. pot. Add chicken broth and peas and bring to a boil. Reduce heat and simmer 1 ½ hours covered, stirring occasionally. While soup cooks, stir small spice packet into yogurt and refrigerate. Puree the soup in batches in food processor. Return to pot and stir in lemon juice. Cook on low 20-30 minutes. Serve with a dollop of yogurt mixture on top. This soup will thicken if allowed to refrigerate and is delicious served cold. Add two cups water or broth to thin out soup consistency. Serves: 4-5 Preparation Time: 15 minutes Cooking Time: 1.5 hours Gluten Free Item |
