Yellow split pea and lamb soup

4 serving

Ingredients

Quantity Ingredient
4 cups Chicken broth or stock
1 cup Dried yellow split peas
1 teaspoon Vegetable oil
1 pounds Ground lamb
1 medium Onion, chopped
2 Clv Garlic, finely chopped
1½ cup 1\" pieces fresh asparagus
Calories: 501 Total Fat (g): 12.2
Protein (g): 51.5 Saturated Fat (g):
Sodium (g): Cholesterol (mg):
½ cup Diced yellow bell pepper
1 teaspoon Salt
½ teaspoon Dried Dill Weed
1 teaspoon Dried mint
each Freshly ground black pepper
350 grams Plain \"light\" yoghurt

Directions

Instructions:

In a medium saucepan, bring chicken broth to the boil; add peas; simmer for 25 minutes.

In a large skillet, heat oil; add lamb; stir-fry until lamb is well browned; remove from pan and reserve. Add onion and garlic to pan; cook for 5 minutes until onion is soft; return meat to pan; add asparagus, yellow pepper and salt;; stir to mix well.

Process pea mixture in food processor in batches until smooth; return to saucepan.

Add meat mixture to saucepan; add dill weed and mint; simmer for 5-10 minutes until asparagus is tender-crisp.

Just before serving, add yoghurt slowly to hot mixture; heat through.

DO NOT BOIL.

Source/Author: Appeal Magazine / typo Bob Shiells Nutrition: per: Serving

: Carbohyrates (g): 46⅕ Notes:

If mixture has been allowed to stand before heating through with the yoghurt, it might need the addition of more hot chicken stock if too thick. Check seasonings also.

Submitted By BOB SHIELLS On 05-03-95

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