Shorbet Becellah

1. 1

   Put the split peas in a pan with the onion and celery and cover with stock or water.

2. 2

   Bring to the boil, remove the scum, and simmer gently, covered, until the peas are nearly disintegratingfrom 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.

3. 3

   Add salt, pepper, cardamom, and the lemon juice towards the end.

4. 4

   Serve hot.

5. 5

   Garnish each serving with parsley and, if you like, with croutons.

6. 6

   For the croutons, split the pita bread and open it out.

7. 7

   Toast it under the broiler, turning the pieces over once, until crisp and lightly browned.

8. 8

   Then break them into little pieces with your hands.

* Per serving · 4 servings · Values may vary.