| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 3 |
pt |
Chicken stock |
| 75 |
g |
Yellow split peas; soaked |
| 25 |
g |
Unsalted butter |
| 100 |
g |
Spring onions |
| 1 |
ts |
Turmeric |
| 225 |
g |
Spinach; finely chopped |
| 60 |
ml |
Parsley; chopped |
| 50 |
g |
Coriander; chopped |
|
|
Grated zest of 2 tangerines and juice of |
|
|
; 3 |
|
|
Grated zest of 1 orange |
| 30 |
ml |
Ground rice |
| 150 |
ml |
Cold water |
| 225 |
ml |
Natural yoghurt; soured cream or |
|
|
; creme fraiche |
INSTRUCTIONS
Boil the chicken stock. Add the peas and simmer for 10 minutes. Melt butter
in a pan and add the spring onion and gently fry for 5 minutes. Add the
turmeric and then stir it into the stock and peas. Rinse out the pan with
some stock.
Add the coriander, spinach, parsley, citrus rind and juice. Cover the pan
and simmer for 30 minutes.
Mix the ground rice with cold water and stir into the soup over the pan and
simmer for a further 15 minutes, stirring occasionally.
Serve with a little yoghurt and fresh coriander.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Exercise daily — walk with the Lord.”