Ingredients:
1 large onions, 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:
In a large saucepan, saute onion and celery in oil and margarine until tender.
Add broth; bring to a boil.
Add peas; return to boil.
Reduce heat; cover and simmer for 1 hour or until peas are tender.
Stir in lemon juice, cumin and pepper; simmer for 5 minutes.
In small batches, puree soup in blender; return to the pan.
Heat for 4-5 minutes, Garnish with parsley and pistachios.
Servings: 6
Time preparation: 30 min.
Time total: 95 min.