Yellow Split-Pea Soup With Lemon |
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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day. Ingredients:
1 tablespoon extra virgin olive oil |
1 cup diced onion |
1 cup diced carrot |
1 cup diced celery |
1 large garlic clove, minced |
6 cups chicken broth |
1 1/2 cups yellow split peas, rinsed and drained, or |
1 1/2 cups split peas, rinsed and drained |
1 large bay leaf |
1 1/2 cups chopped fresh spinach leaves, lightly packed or |
8 ounces frozen spinach, chopped |
3 tablespoons lemon juice, freshly squeezed |
1/2 teaspoon black pepper |
Directions:
1. In a large cooking pot, heat olive oil on medium-high heat.
2. Add onion and cook uncovered for 5 minutes, stirring often, until onion is softened and starting to brown.
3. Reduce heat to medium and add carrots, celery, garlic, yellow split peas, chicken broth and cook uncovered for about 5 minutes, stirring occasionally until carrots start to soften.
4. Add bay leaf and bring to boil.
5. Reduce heat to medium low, and simmer for about 1 1/2 hours or until peas are soft but not mushy.
6. Discard bay leaf.
7. Add spinach, heat and stir for about 1 to 2 minutes or until spinach is wilted.
8. Add lemon juice and black pepper and stir well.
9. Adjust seasonings to taste.
10. Refrigerate any unused portions.
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