Spinach and tangerine soup

1 servings

Ingredients

Quantity Ingredient
3 pints Chicken stock
75 grams Yellow split peas; soaked
25 grams Unsalted butter
100 grams Spring onions
1 teaspoon Turmeric
225 grams Spinach; finely chopped
60 millilitres Parsley; chopped
50 grams Coriander; chopped
Grated zest of 2 tangerines and juice of
; 3
Grated zest of 1 orange
30 millilitres Ground rice
150 millilitres Cold water
225 millilitres Natural yoghurt; soured cream or
; creme fraiche

Directions

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.

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