Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 260
Fat 4 g 6 %
Saturated 0.5 g
+ Trans 0 g
3 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 0 mg 0 %
Sodium 990 mg 41 %
Carbohydrates 40 g 13 %
  Fibres 5 g 20 %
  Sugars 9 g
Protein 18 g
Vitamin A 20 %
Vitamin C 15 %
Calcium 4 %
Iron 20 %
* DV = daily value

Split pea and orange soup

Time required: 65 minutes
Yield : 4 servings Prep Time: 15 minutes
Level : Easy Cook Time: 50 minutes

INGREDIENTS

  • 15 mL (1 tbsp.) olive oil
  • 1 onion, finely chopped
  • 125 mL (1/2 cup) each of diced carrots and celery
  • 250 mL (1 cup) yellow split peas
  • 75 mL (1/3 cup) white beer
  • 1.5 L (6 cups) vegetable broth
  • 5 mL (1 tsp.) orange zest
  • Juice of one orange
  • 1 bay leaf
  • Thin orange slices, for garnish

PREPARATION

Heat oil in a saucepan over medium heat. Add onion and cook for 3 minutes or until translucent. Add carrots and celery and continue cooking 3 more minutes. Add split peas and stir well to coat.

Add beer to saucepan and reduce by half. Add chicken broth, orange juice and bay leaf. Bring to a boil then reduce heat to medium-low. Simmer uncovered for 45 minutes or until peas are tender but do not break apart.

Stir in orange zest. Remove bay leaf and serve in bowls or pretty mugs. Garnish with an orange slice.

Chef’s secret:
For a thicker consistency, purée soup in blender. One soup, two ways!