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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Ingredients:
1 large onion, coarsely chopped |
1 stalk celery & leaves, chopped |
1 tablespoon olive oil or 1 tablespoon canola oil |
1 tablespoon margarine |
6 cups chicken broth |
1 lb dry yellow split peas |
2 tablespoons lemon juice |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
2 tablespoons minced fresh parsley |
1/4 cup pistachios |
Directions:
1. In a large saucepan, saute onion and celery in oil and margarine until tender.
2. Add broth; bring to a boil.
3. Add peas; return to boil.
4. Reduce heat; cover and simmer for 1 hour or until peas are tender.
5. Stir in lemon juice, cumin and pepper; simmer for 5 minutes.
6. In small batches, puree soup in blender; return to the pan.
7. Heat for 4-5 minutes, Garnish with parsley and pistachios.
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