*  Exported from  MasterCook  *

                      Yellow Split Pea and Lamb Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Chicken broth or stock
   1      cup           Dried yellow split peas
   1      teaspoon      Vegetable oil
   1      pound         Ground lamb
   1      medium        Onion -- chopped
   2                    Clv  Garlic -- finely chopped
   1 1/2  cups          1" pieces fresh asparagus
     1/2  cup           Diced yellow bell pepper
   1      teaspoon      Salt
     1/2  teaspoon      Dried Dill Weed
   1      teaspoon      Dried mint

ea Freshly ground black -pepper 350 g  Plain "light" yoghurt 
 Instructions:

 In a medium saucepan, bring chicken broth to the boil; add peas; simmer for 25 minutes.

 In a large skillet, heat oil; add lamb; stir-fry until lamb is well browned; remove from
 pan and reserve.  Add onion and garlic to pan; cook for 5 minutes until onion is soft; 
return meat to pan; add asparagus, yellow pepper and salt;; stir to mix well.

 Process pea mixture in food processor in batches until smooth; return to saucepan.

 Add meat mixture to saucepan; add dill weed and mint; simmer for 5-10
 minutes until asparagus is tender-crisp.

 Just before serving, add yoghurt slowly to hot mixture; heat through. DO NOT BOIL.

 If mixture has been allowed to stand before heating through with the yoghurt,
 it might need the addition of more hot chicken stock if too thick.
Check seasonings also.

                   - - - - - - - - - - - - - - - - - -