ROSEMARY SPLIT PEA SOUP

Rosemary Split Pea Soup image

Provided by Taste of Home

Categories Lunch

Time 1h55m

Yield 5 servings.

Number Of Ingredients 12

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

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 :