Souped Up! by Sally Sampson

Author:Sally Sampson
Language: eng
Format: epub
Publisher: Simon and Schuster
Published: 2008-07-15T00:00:00+00:00

Split Pea with Lemon

For years, the only split pea soup I made had the double whammy of smoked meat and heavy cream. While that version is somehow both rich and delicate, the cholesterol and calorie conscious complained. What follows is a version somewhat lower in both fat and calories.

* * *

2 teaspoons canola or olive oil

1 Spanish onion, finely chopped

½ pound carrots, peeled, quartered lengthwise, and sliced

1 teaspoon dried tarragon, or 1 tablespoon chopped fresh

1 pound split peas, rinsed and picked over

8 to 10 cups low-salt chicken or vegetable stock

2 tablespoons fresh lemon juice

Kosher salt

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