RCI-SP.001.0504.001

Spinach and Tangerine Soup

Name: Spinach and Tangerine Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mosotho
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; 1 unit 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); 1 unit cream or crème fraîche

Spinach and Tangerine Soup from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Spinach and Tangerine Soup

Ingredients

Method

What Makes This Variant Distinct