Full of Soup's Split Pea with Pistachio Soup

Fall has long been my favorite season and never more so than when everyone would venture home from the lazy hazy days of summer to Full of Soup's soup kitchen at The Bellevue Hotel.

The chef Jeff Davis, never without creativity and invention had everyone talking with his creation of Split Pea with Pistachio soup. Forever we had folks requesting a recipe for the soup ~ well here goes!

Split Pea with Pistachio soup

what you need ~

8 quart stock pot
1 bag Split Peas
3 14oz cans vegetable stock
3 14oz cans water
1 medium size onion chopped
3 medium size fresh garlic cloves
juice of one half fresh lemon
one half jar chunky peanut butter
1/4 teaspoon fresh thyme
1/4 teaspoon fresh ginger
2 generous tablespoons brown sugar
1/4 teaspoon white pepper
1/4 teaspoon salt
roughly 1/4 lb finely ground pistachios (possibly less depending on preference)
dash of hot sauce to taste

what you will do ~

saute garlic and onion in olive oil until golden brown.
add washed split peas and three cans of vegetable stock and three cans of water; bring to a boil, reduce heat to medium and let cook.
add juice of 1/2 lemon, thyme, ginger, salt, pepper, brown sugar. add peanut butter and stir until peanut butter is dissolved. continue to cook and when peas are almost soft add dash of hot sauce and finely chopped pistachios. continue cooking until peas are completely soft.

puree to a smooth consistency or leave as is.
garnish with finely chopped tomato

Bonn Appetite! :O)