Presents

"Rosemary Split Pea Soup"

Recipe Source: Hearty Stews, Soups and Casseroles (Card 32) Great American Recipes Soups & Sandwiches Recipe File Serving Size: Makes 4 to 6 servings

Amount Ingredient 1 1/4 cups dried split peas 6 to 7 cups chicken broth, vegetable broth or water 3 tablespoons butter or olive oil 1 cup finely chopped onion 1 large clove garlic, minced 1 teaspoon minced rosemary or 1 tablespoon fresh rosemary 3 stalks celery, minced 1 teaspoon salt 1/2 pound lean ground pork 1/4 teaspoon pepper 1/2 teaspoon crushed rosemary or 1 1/2 teaspoons minced fresh rosemary

Preparation Instructions:

1. Heat the butter or oil in a large heavy saucepan. Stir in the onion, garlic, rosemary and celery.

2. Saute over medium low heat until softened. (Garlic burns easily over high heat!)

3. Rinse split peas. Add to the vegetables with the broth and salt. Bring to a boil.

4. Cover. Simmer over low heat for 1 1/2 hours or until peas are soft.

5. During this time, combine the pork, pepper and rosemary. Shape into 1 inch meatballs.

6. Brown in the oil. Cook, uncovered, about 12 minutes until pork is cooked.

7. When soup is done, puree half. Return to saucepan with meatballs.

8. Taste for seasoning. Simmer about 5 minutes. Serve steaming hot.

Per serving: 317 calories; 23.4 g protein; 12.1 g fat; 28.9 g carbohydrates; 1271 mg sodium.

Click here for a printable version of this recipe.

Home

Recipe File

Unique Kitchen Shop

Tell a Friend About This Site

D & P Webstore