Prep 5 mins
Cook 1 hr
To make this typical north African soup use yellow split peas, its the secret ingredient according to my colleague. This makes a wonderful lunch served with garlic bread and a light fruit salad.
- 1 cup split peas, yellow (green peas may be used)
- 1 cup celery, sliced
- 4 cups chicken stock
- 1⁄2-1 cup water (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon cumin, ground
- 3 tablespoons lemon juice, fresh
- 2 tablespoons margarine
- 2 tablespoons flour
- Cook the peas and the celery in the chicken stock for 45 minutes.
- Once the peas are tender, puree.
- Add the seasonings, lemon juice and flour to the melted margarine, adding small amounts of the soup to thin (if necessary).
- If you find the soup too thick add the optional water.
- Add the margarine mixture to the soup and simmer 15 minutes before you serve.
What a lovely, delicious soup! And so easy to make. I halved the recipe because I was out of yellow peas, and it made a wonderful lunch for the two of us. I'll make this again! Thanks for posting! Made for For Your Consideration.
Fabulous soup! I couldn't find the yellow peas (tried 4 stores!) but the green worked really well. I loved the consistency of this silky soup. The taste was wonderful - I especially loved the hint of lemon. I will put this soup into my rotation. Thanks so much!!
Outstanding, This is wonderful soup that is very simple to make. I too have to say that the 4 servings would be on the small side. I made it for lunch and used half of it. It's a delightful twist on the standard pea soup with ham, The cumin and lemon open a brave new world of pea soup goodness. I skipped the margarine (to save some fat) and the flour because it wasn't needed, in fact I needed to add a bit more water. I can't imagine why I haven't made this sooner but I'm so glad that I finally did, :D. Made for Photo Tag.