Yellow Squash and Split Pea Soup with Shrimp

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

Ingredients

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

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