Yellow Squash And Split Pea Soup With Shrimp

By Sunset
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4 cups diced (1/4 in.) yellow summer squash (about 1 lb.)

1 teaspoon olive oil

About 1/4 teaspoon salt

About 1/8 teaspoon pepper

2 tablespoons butter

1 onion (about 8 oz.), peeled and diced

5 cups fat-skimmed chicken broth

1/2 cup dry white wine

6 ounces peeled, deveined rock shrimp, thawed if frozen, rinsed

1 stalk fresh lemon grass (10 to 12 in. long)

1 teaspoon ground cumin

1/2 teaspoon ground dried turmeric

1 cup dried yellow split peas

1/2 cup whipping cream

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