Split Pea Soup With Roasted Fennel And Lobster Salad Recipe

More from this source
Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
290
FAT
35%
CHOL
97%
SOD
47%

Comments

Add a comment

Ingredients for 8 servings

2 tablespoons extra virgin olive oil

Freshly ground black pepper

3 tablespoons olive oil

2 lobster tails, (about 6 to 8 ounces, each) cooked and small diced

2 cups finely chopped onions

1 cup milk

1 bay leaf

1 cup fresh parsley sprigs, washed, patted dry and fried until crispy

4 garlic cloves, peeled

1/2 teaspoon crushed red pepper

1/2 cup small diced red onion

Dash hot pepper sauce

1 bulb fennel, trimmed and sliced 1/2-inch thick

8 cups water

1 pound green split peas

Salt

You might also like

Vegetarian Split Pea Soup Recipe
101 Cookbooks
Yellow Split Pea Soup Recipe
101 Cookbooks
Danish Split Pea Soup
The Family Dinner
Curried Yellow Split Pea Soup
Sprouted Kitchen
Split-Pea Soup
Real Simple
Creamy Split Pea Soup With Meyer Lemon Zest And...
Have Cake Will Travel
Slow Cooker Split Pea Soup
Whole Foods Market
Light And Lovely Spring And Split Pea Soup
The Skinny
Fresh "Split Pea" Soup
No Recipes
Sweet Potato And Yellow Split Pea Soup
Sweet Potato Chronicles