Sweet and tart Meyer lemons perk up this spring recipe for classic split pea soup.
Sweet and tart Meyer lemons perk up this spring recipe for classic split pea soup. It freezes well, so make enough to save some for another day.
1 large onion, diced
3 stalks celery, diced
1 tablespoon grapeseed or olive oil
3 tablespoons fresh thyme leaves
3 tablespoons mirin
Sea salt and white pepper
3 cups green or yellow split peas
10 cups vegetable stock
1 Meyer lemon (zest and juice)
1. In a soup pot or large Dutch oven over medium heat, sauté onion and celery in oil until soft (about 4 minutes). Add thyme and mirin, season generously with salt and pepper and sauté 2 minutes longer.
2. Rinse peas and add to pot. Add stock and bring to boil. Reduce heat to simmer, cover and cook until peas are soft and soup is thick, about 2 to 3 hours. If peas don’t fall apart completely, puree with handheld blender until smooth.
3. Remove from heat, stir in lemon juice and season to taste with salt and pepper. Top with lemon zest and serve. Serves 6.
Excerpted from Clean Start by Terry Walters. Clean Start is about enjoying healthy, delicious food every day, maximizing nutrition and taste, and minimizing waste and imbalance.
For more fresh spring recipes, read the original article, "A Taste of Spring: Recipes for 3 Seasonal Dishes."
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