Spinach and Tangerine Soup

Ingredients

• 3 pints of chicken stock
• 75 g of yellow split peas, soaked
• 25 g of unsalted butter
• 100 g of spring onions
• 5 ml / 1 tsp of turmeric
• 225 g of spinach finely chopped
• 60 ml of parsley chopped
• 50 g coriander chopped
• grated zest of 2 tangerines and juice of 3
• 30 ml of ground rice
• 150 ml of cold water
• 225 g of natural yoghurt, soured
• cream or crème fraîche

Procedures

1. Boil the chicken stock.
2. Add the peas and simmer for 10 minutes.
3. Melt the butter in a pan and add the spring onions and gently fry for 5 minutes.
4. Add the turmeric and then add to it the stock and peas.
5. Add the coriander, spinach, parsley, citrus rind and juice.
6. Cover the pan and simmer for a further 15 minutes, stirring occasionally.
7. Serve with a little yoghurt and fresh coriander.