Name: Green Puree for Passover (Velouté Vert de Pessah)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: ½ pound poultry hearts and gizzards, cut into bite-sized pieces; 2 stalks celery, chopped; 1 carrot, chopped; 1 cup chicken broth for gizzards; 2 ½ pounds green peas, shelled (about 2 ½ cups); 2 tablespoons peanut or olive oil; 4 cups water or chicken broth; salt and freshly ground black pepper to taste; 1 bunch fresh coriander (cilantro) including some stems, chopped; 1 onion, chopped; 5 pounds fava beans, shelled