Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 4 cups

　　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

　　

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.