ROSEMARY SPLIT PEA SOUP
"This zesty soup is great served with warm rolls or French bread," says Diane Hixon of Niceville, Florida.
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
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