Herbed Split Pea Soup
This is an interesting variation of split pea soup that contains a wonderful fragrance of several herbs. I can smell it now. And it tastes as good as it smells.
1 lb green split peas, picked over, rinsed and drained
4 cups vegetable broth (see September 2007 recipe)
2 leeks, cleaned, sliced
2 carrots, diced
1/2 tsp dried marjoram
1/4 tsp grated nutmeg
1/2 package frozen chopped spinach - (10-oz pkg), thawed
1 Tbs lemon juice
In a large nonstick saucepan or Dutch oven, bring the peas, broth, leeks, carrots, marjoram, nutmeg and 4 cups water to a boil. Reduce the heat and simmer, covered, until the peas are tender, about 40 minutes.
With a slotted spoon, transfer the vegetables to a blender or food processor. Puree, then return to the saucepan. Stir in the spinach and lemon juice. Cook until heated through, about 5 minutes.
Nutrition (per serving): 250.1 calories; 74.0 mg sodium; 47.0 g carbohydrates; 5.0g fiber; 16.0g protein.