Ingredients
1 tablespoon butter1 tablespoon olive oil1 large onion, coarsely chopped1 large celery rib with leaves, chopped6 cups chicken broth1 pound dried yellow split peas2 tablespoons lemon juice1/2 teaspoon ground cumin1/2 teaspoon pepper2 tablespoons minced fresh parsley1/4 cup pistachios
Preparation
Heat butter and oil in a large saucepan over medium heat; add onion and celery. Cook and stir until tender, 3-5 minutes. Stir in broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour.
Stir in lemon juice, cumin and pepper; simmer for 5 minutes. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pan; heat through. Garnish with parsley and pistachios.
