This easy and super cheap soup comes to use via my fave Heidi Swanson of 101cookbooks.com. You can pre-order her newest and greatest cookbook on Amazon right now SuperNatural Every Day. If not for the recipes buy it for the food porn pics. She is as good a photog as she is a veggie chef.
- 1 tablespoon extra virgin olive oil (I used Fustini’s Meyer Lemon)
- 2 large onions, chopped
- 1/2 teaspoon fine-grain sea salt
- 1 1/2 cups dried split green peas, AND 1/2 cup dried split yellow peas, picked over and rinsed.
- 5 cups water
- juice of 1/2 lemon (reserve the zest)
- a few pinches of smoked paprika
- more Meyer Lemon olive oil to drizzle
Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.
Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
Serves 4 to 6.
This froze well, and all my work friends were jealous when it was beef on noodles day again in the cafe’ and I was eating a bowl of spring yum. Also pictured with the soup was home-baked (from a freezer loaf) bread topped with chili sea salt and Meyer Lemon EVOO.