Recipe - Spinach And Tangerine Soup

3 pt Chicken stock
75 g Yellow split peas; soaked
25 g Unsalted butter
100 g Spring onions
1 teaspoon Turmeric
225 g Spinach; finely chopped
60 ml Parsley; chopped
50 g Coriander; chopped
Grated zest of 2 tangerines
and juice of
; 3
Grated zest of 1 orange
30 ml Ground rice
150 ml Cold water
225 ml Natural yoghurt; soured
cream or
; creme fraiche

Boil the chicken stock. Add the peas and simmer for 10 minutes. Melt butter
in a pan and add the spring onion and gently fry for 5 minutes. Add the
turmeric and then stir it into the stock and peas. Rinse out the pan with
some stock.

Add the coriander, spinach, parsley, citrus rind and juice. Cover the pan
and simmer for 30 minutes.

Mix the ground rice with cold water and stir into the soup over the pan and
simmer for a further 15 minutes, stirring occasionally.

Serve with a little yoghurt and fresh coriander.

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