Yellow Squash and Split Pea Soup with Shrimp

Ingredients

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

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