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Rosemary Split Pea Soup Recipe

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"This zesty soup is great served with warm rolls or French bread," says Diane Hixon of Niceville, Florida.

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5 Servings
Prep: 25 min. Cook: 1-1/2 hours

Ingredients

3 celery ribs, finely chopped
1 cup finely chopped onion
1 garlic clove, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 tablespoons butter
6 cups chicken broth
1-1/4 cups dried split peas, rinsed
1 teaspoon salt, optional
MEATBALLS
1/2 pound ground pork or turkey
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Directions

In a large kettle or Dutch oven, saute the celery, onion, garlic and rosemary in butter until tender. Add the broth, peas and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until peas are soft. Remove from the heat and allow to cool.
For meatballs, combine the pork, rosemary and pepper. Shape into 1/2-in. balls. In a large skillet, brown meatballs until no pink remains, about 5 minutes.
Ladle half of the cooled soup into a blender or food processor; puree. Return soup to the kettle along with the meatballs and heat through. Yield: 5 servings.

Lighter version: Rosemary Split Pea Soup

Diabetic Exchanges: One serving (prepared with margarine and ground turkey and without added salt) equals 2 lean meat, 2 starch, 1 vegetable, 1/2 fat; also, 359 calories, 1,064 mg sodium, 24 mg cholesterol, 37 gm carbohydrate, 26 gm protein, 13 gm fat.

Rosemary Split Pea Soup published in Taste of Home October/November 1993, p41

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