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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soups 8 Servings

INGREDIENTS

2 T Sweet butter
2 Onions, roughly diced
1 Carrot, roughly diced
2 Celery stalks, roughly diced
1 t Finely minced garlic
1 1/2 c Dry split peas
6 c Chicken stock or water
OR low-sodium chicken
broth, =OR=-
6 oz Cooked ham or bacon
1 Lemon, cut in half
3 Fresh sorrel
1 c Whipping cream
Salt and pepper, to taste

INSTRUCTIONS

IN A STOCK POT, over low heat, melt the butter and add the onion,
carrot, celery and garlic. Let the vegetables cook, stirring, until
limp, about 15 minutes, being careful not to brown. Add the split
peas, stock, ham hock and lemon and bring to a boil. Reduce the heat
to low and simmer for 30 minutes, or until the peas are completely
soft. Remove the ham hock and the lemon. Add the sorrel and cream.
Transfer to a food processor or blender and puree until smooth.  Strain
through a fine sieve. Taste for salt and pepper and adjust as  desired.
Serve this soup piping hot or well chilled. NOTE: If the  soup is
chilled, thin it with an additional cup of stock, low-sodium  broth or
water.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 42.1mg
Sodium: 195.4mg
Potassium: 248.1mg
Carbohydrates: 15.2g
Fiber: 2.8g
Sugar: 3.9g
Protein: 4.2g


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