By Chef Doug Corcoran, CC, CIC, CDM, CFPP
1 1/2 cups green split peas
1 large onion, peeled and chopped
2 celery stalks, chopped
1 large leek, chopped
1 ea large tomato diced
1 pound ground lamb
1 cup great northern beans
1 Pinch Fresh chopped mint
1 clove minced garlic
Salt and Pepper
Optional garnish - Fat Free Yogurt.
1 Sauté off the ground lamb with the onions till done. Then hit it with the fresh mint and garlic.
2 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
3 Either purée through a vegetable mill, or purée in a food processor and then pass through a sieve. Correct seasoning.
4 Reheat, taste again for seasoning. Add the beans and tomatoes. Then Ladle into warm bowls and garnish with Fat free yogurt swirled on-top.