Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 4 cups
Ingredients
1 cup dried split peas
1/2 teaspoon dried basil, crumbled
1 bay leaf
2 cups water
2 cups chicken broth
2 cups chopped onion
1/2 teaspoon cuminseed
3 tablespoons olive oil
Preparation
Step 1
In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.
Step 2
While peas are cooking, in a heavy skillet sauté onion and cuminseed in oil over moderately high heat, stirring, until golden brown.
Step 3
In a blender puree soup in batches until just smooth and transfer to a bowl. Stir in onion mixture and salt and pepper to taste.
