greek yellow split pea soup

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Greek Split Pea Soup

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : New Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups yellow split peas

1 large onion -- sliced

olive oil

salt and pepper

1 lemon -- juice

1 red onion (optional) -- chopped

 

Put the split peas into a large saucepan with the onion, 5 quarts water, and 1

tablespoon olive oil. Bring to a boil, then skim off the froth. Let simmer

gently, uncovered, for 1 1/2 hours, stirring from time to time towards the end

to prevent it sticking. It will be thick, fairly smooth, and creamy-looking.

Season with plenty of salt and pepper and add the lemon juice, a bit at a time,

until it tastes right: I generally find it will take the whole lot. Top each

portion with a little olive oil and some chopped red onion if you wish.

 

Description:

" yellow split peans, onion, lemon 5pts "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 265 Calories; 1g Fat (3.1% calories from

fat); 19g Protein; 49g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 12mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit.

 

NOTES : This takes about 2 minutes to put together, followed by long, slow

simmering - 1 1/2 hours - to produce a thick, filling, and very nutritious soup.

Serve it with some bread or salad sandwiches for a cheap, easy lunch or supper.

The texture is fairly smooth so it's ideal for babies and toddlers, and very

popular with them (but leave the raw onion topping off their portion). Serves 4

adults

 

Nutr. Assoc. : 5096 0 0 0 0 0

 

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