INGREDIENTS

INSTRUCTIONS

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)  The Story, Birgid Allen:  "(...) This is really a late spring
soup, for that time when nothing  yet seems to be properly in season
and when cold winds blight the  beginning of summer and give one
unseasonable longings for warm,  comforting soups.  This is the time to
forget asparagus and turn back to root  vegetables, such as the new,
sharp-tasting young turnips in their  delicately purple-flushed white
skins. These go well with the winter  and spring perennial, the bulbous
Florentine fennel with its faintly  aniseed-like taste.  The rich,
lemony stock, the sharp sorrel and garlicky tomato provide  a good
background for the pungency of the young turnips and fennel.  It is
worth boiling a chicken with a cut lemon inside it to produce  the
right rich, strong broth to pull this soup together, remembering  that
it is easily a meal in itself. (...)"  The Recipe  The day before
making this soup, place a cut-up lemon inside your  chicken and boil
for just over 1 hour (for a 1.35 kg/3 pounder),  adding a peeled onion
and carrot, black peppercorns and sea salt to  the water. Strain off
the broth and refrigerate it overnight.  Soak the split peas either
overnight or for several hours, then boil  them in plenty of unsalted
water for 30 minutes to 1 hour until they  are soft. The first 10
minutes of boiling should always be fast and  uncovered; the rest may
be a steady simmer with the lid on.  Meanwhile, peel the onions and
turnips, and scrape the carrots and  fennel; chop them all into small
dice and soften them for 15 minutes  in olive oil in a heavy, covered
pan.  Crush the garlic in a mortar with a little sea salt and add it to
the  vegetables with the tomatoes and the thyme or marjoram, raising
the  heat a little and cooking uncovered for 5-20 minutes while
breaking  up the tomatoes with a wooden spoon.  Then add the drained
split peas, the skimmed stock and the washed and  torn-up sorrel
leaves. (Spinach will do, but it will not contribute  such an
interestingly acidic flavour.)  Bring to the boil, simmer for 30
minutes, cool and serve. Add more  salt ift he split peas seem to
demand it, but do not liquidize the  soup unless you want their taste
to be dominant.  From: Birgid Allen, The Soup Book, M Papermac, 1993,
ISBN  0-333-58224-1, p.133  Typed for you by Rene Gagnaux @
2:301/212.19

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 417
Calories From Fat: 186
Total Fat: 20.8g
Cholesterol: 11.4mg
Sodium: 1783.3mg
Potassium: 1297.3mg
Carbohydrates: 41.1g
Fiber: 8.3g
Sugar: 16.3g
Protein: 19.2g