Shorbet Becellah
Recipe information
Yield
serves 6
Ingredients
1 3/4 cups yellow split peas (washed)
1 onion, chopped
1 stalk celery with leaves, chopped
2 quarts chicken or meat stock (page 143) (or you may use 2 or 3 bouillon cubes) or water
Salt and pepper
2 teaspoons ground cardamom
Juice of 1/2–1 lemon
4 tablespoons finely chopped parsley
1 pita bread to make toasted croutons (optional)
Preparation
Step 1
Put the split peas in a pan with the onion and celery and cover with stock or water. Bring to the boil, remove the scum, and simmer gently, covered, until the peas are nearly disintegrating—from 1 to 1 1/2 hours (after 25 minutes they are soft but still firm), adding water so as to have a light, creamy soup. Add salt, pepper, cardamom, and the lemon juice towards the end.
Step 2
Serve hot. Garnish each serving with parsley and, if you like, with croutons.
Step 3
For the croutons, split the pita bread and open it out. Toast it under the broiler, turning the pieces over once, until crisp and lightly browned. Then break them into little pieces with your hands.
