yellow pea soup

[Guest guest]

12 months of monastery soups book has mostly vegetarian recipes. so far the

soups for " December " provide insulation (i.e., not low fat) ;-)

 

this one for December has less fat and looks hearty - tasty

 

 

* Exported from MasterCook *

 

Yellow Pea Soup with Squash

 

Recipe By :Victor D'Avila-Latourrette

Serving Size : 6 Preparation Time :0:00

Categories : 12 December Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons olive or vegetable oil

2 onions -- chopped

1 celery stalk -- thinly sliced

1 large carrot -- thinly sliced

1 medium turnip -- diced

8 cups water

1/2 butternut squash -- peeled; cut into chunks

1 1/2 cups yellow split peas

1 sprig thyme

1 bay leaf

fresh parsley -- chopped

salt and pepper -- to taste

 

1. Pour the oil into a large soup pot. Add the chopped onions and saute them

over moderate heat until the onions turn soft. Add immediately the celery,

carrot, and turnip. Stir the vegetables well and continue sauteing for another

minute.

 

2. Add the water, chunks of squash, split peas, thyme, bay leaf, and chopped

parsley. Cover the pot and bring the soup to a boil.

 

3. Cook the soup slowly, over medium heat, for 45 to 60 minutes or until the

peas are totally dissolved. Add salt and pepper. Stir well and simmer the soup

for 10 minutes. Remove the bay leaf and serve hot.

 

TIP - butternut squash average from 1 to 3 pounds.

 

VARIATIONS:

For a bit of extra taste, add 1 or 2 bouillon cubes. If this soup is prepared

for an elegant dinner or for a special occasion, it should be served in the

creamy puree form with some fresh minced parsley on top as garnish.

 

Description:

" Creamy squash and peas with root vegetables "

Source:

" 1998 Twelve Months of Monastery Soups by Victor D'Avila-Latourrette "

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Per Serving (excluding unknown items): 339 Calories; 10g Fat (24.9% calories

from fat); 14g Protein; 53g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol;

48mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat.

 

NOTES : The appeal of this soup lies in its taste, color, and texture. When the

peas are properly cooked and totally dissolved, they turn the soup into a creamy

one, yellowish in color and thick in texture. The morsels from the vegetables

also enhance the texture of the soup. This soup can also be put through a food

mill or a blender and served as a thick puree. The butternut squash adds a

sweet, delicate flavor to the soup and enhances its yellow orange color.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 5096 0 0 0 0

 

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