Yellow Split Pea Soup

Name: Yellow Split Pea Soup
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings.
Ingredients: 1 large onion, coarsely chopped; 1 large celery rib with leaves, chopped; 1 tablespoon olive oil; 1 tablespoon butter; 6 cups chicken broth; 1 pound dried 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

"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."

Ingredients

1 large onion, coarsely chopped
1 large celery rib with leaves, chopped
1 tablespoon olive oil
1 tablespoon butter
6 cups chicken broth
1 pound dried 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 butter until tender. Add broth; bring to a boil. Add peas; return to a 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 a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

Nutrition Facts

1 cup: 374 calories, 7g fat (1g saturated fat), 0 cholesterol, 959mg sodium, 57g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.

Originally published as Yellow Split Pea Soup in Taste of Home December/January 2001