Yellow Split Pea And Lamb Soup Recipe
Yield: 4 servingRecipe by luhu.jp
Ingredients:
4 cup: Chicken broth or stock,
1/2 cup: Diced yellow bell pepper,
1 cup: Dried yellow split peas,
1 tsp: Salt,
1 tsp: Vegetable oil,
1/2 tsp: Dried Dill Weed,
1 lbs: Ground lamb,
1 tsp: Dried mint,
1 medium: Onion, chopped
ea Freshly ground black,
2: Clv Garlic, finely chopped
-pepper,
1 1/2 cup: 1" pieces fresh asparagus,
350 gram: 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
Calories: 501 Total Fat (g): 12.2
Protein (g): 51.5 Saturated Fat (g):
Sodium (g): Cholesterol (mg):
: Carbohyrates (g): 46.2
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
Source from luhu.jp
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
Calories: 501 Total Fat (g): 12.2
Protein (g): 51.5 Saturated Fat (g):
Sodium (g): Cholesterol (mg):
: Carbohyrates (g): 46.2
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
Source from luhu.jp