HomeRecipesArchivesMar 2008

 

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.

Ingredients:

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

Directions:

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.

Serves 8

Nutrition Facts

Nutrition (per serving): 250.1 calories; 74.0 mg sodium; 47.0 g carbohydrates; 5.0g fiber; 16.0g protein.