Yellow Squash and Split Pea Soup with Shrimp

Yellow Squash and Split Pea Soup with Shrimp
Photo by James Carrier

Ingredients

  • ½ cup whipping cream
  • 5 cups fat-skimmed chicken broth
  • 1 teaspoon ground cumin
  • 6 ounces peeled, deveined rock shrimp, thawed if frozen, rinsed
  • 1 cup dried yellow split peas
  • 1 stalk fresh lemon grass (10 to 12 in. long)
  • ½ cup dry white wine
  • + 7 more ingredients
    • 4 cups diced (1/4 in.) yellow summer squash (about 1 lb.)
    • About ¼ teaspoon salt
    • 1 teaspoon olive oil
    • 1 onion (about 8 oz.), peeled and diced
    • ½ teaspoon ground dried turmeric
    • About 1/8 teaspoon pepper
    • 2 tablespoons butter

1. In a 12- by 15-inch baking pan, mix squash with olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and mix to coat. Bake in a 400° regular or convection oven, stirring occasionally, until squash is tender when pierced, 15 to 20 minutes. 2. Meanwhile, in a 5- to 6-quart pan over...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network