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

Directions

 * 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.