split pea parsnip soup

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* Exported from MasterCook *

 

Split Pea Parsnip Soup

 

Recipe By :Parragon Publishing

Serving Size : 4 Preparation Time :0:10

Categories : Specific Course

 

Amount Measure Ingredient -- Preparation Method

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

1 cup split yellow peas -- (generous)

1 tablespoon olive oil

1 onion -- chopped finely

1 small leek -- chopped finely

3 garlic cloves -- chopped finely

8 ounces parsnips -- sliced

2 quarts water

10 fresh sage leaves; or

1/4 teaspoon dried sage

1 pinch dried thyme

1/4 teaspoon ground coriander

1 bay leaf

salt and pepper

freshly grated nutmeg

chopped fresh cilantro leaves or parsley -- to garnish

 

1. Rinse the peas well under cold running water. Put in a pan and cover

generously with water. Bring to a boil and boil for 3 minutes, skimming off the

foam from the surface. Drain the peas.

 

2. Heat the oil in a large pan over medium heat. Add the onion and leek and

cook, stirring occasionally, for about 3 minutes or until just softened. Add the

garlic and parsnips and continue cooking, stirring occasionally, for 2 minutes.

 

3. Add the peas, water, sage, thyme, coriander, and bay leaf. Bring almost to a

boil, reduce the heat, cover, and simmer gently for about 40 minutes or until

the vegetables are very soft. Remove the bay leaf.

 

4. Remove the pan from the heat and set aside to cool slightly, then transfer to

a blender or food processor, and process to a smooth puree, in batches if

necessary. (If using a food processor, strain off the cooking liquid and

reserve. Puree the soup solids with enough cooking liquid to moisten them, then

combine with the remaining liquid.)

 

5. Return the soup to the pan and thin with a little more water, if wished.

Season generously with salt, pepper, and nutmeg. Place over low heat and simmer

until reheated. Ladle into warm soup plates and garnish with fresh cilantro

leaves or parsley.

 

EACH: Calories 270; Sugars 5 g; Protein 16 g; Carbohydrate 39 g; Fat 7 g;

Saturates 1 g

 

Source:

" Cook's Library: Soups "

Copyright:

" Published by Parragon Publishing; (June 2003) for USA market ISBN:

0752599550 "

Start to Finish Time:

" 1:10 "

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Per Serving (excluding unknown items): 262 Calories; 4g Fat (14.0% calories from

fat); 13g Protein; 45g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 32mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : This soup is surprisingly delicate. The yellow peas give it an appealing

light color, while the parsnips add an aromatic flavor.

 

Nutr. Assoc. : 5096 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 384