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Yellow Soup
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Description
Inspired by the mulligatawny soup, the fun part was adding all those yellow ingredients hanging around the kitchen.
Ingredients
- 1 cup Yellow Split Peas
- 3 cups Water
- 4-¼ cups Chicken Broth (1 Liter)
- 1 whole Poblano Pepper
- 2 Tablespoons Caramelized Onions
- 2 cloves Garlic
- 2 Tablespoons Couscous Spices (raz El Hanout)
- 1 whole Lemon
- 1 bunch Celery Leaves
- 1 whole Yellow Tomato
- 1 whole Peach (ripe)
- 2 Tablespoons Mixed Herbs (Chives, Basil, Etc.)
- 1 whole Tomatillo
Preparation
Cook split peas in water until tender. Pass through a sieve. Reheat peas in chicken stock.
Cut poblano pepper into small pieces and add.
Put garlic and onions in. Add the spices.
Puree lightly with the hand blender.
Grate the lemon and add. Cut the celery leaves and add.
Cut tomato, tomatillo and peach in medium cubes and add. Season with salt and pepper to taste.
As soon as the tomatoes and peaches begin to soften (about 3 minutes), serve immediately.
Dress the plate with slices of lemon and some mixed herbs.
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