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Vegetarian Split Pea Soup Recipe
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 tablespoon | extra virgin olive oil |
| 2 large | onions, chopped |
| 1/2 teaspoon | fine-grain sea salt |
| 2 cups | dried split green peas, picked over and rinsed |
| 5 cups | water |
| 1 tbsp | lemon juice, (reserve the zest) |
| a few pinches | smoked paprika |
| 1 tsp | extra virgin olive oil |
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.
I thought about throwing a couple handfuls of small broccoli trees into this soup (a few minutes before doing the puree), spinach would be great as well. You can use a vegetable stock if you like in place of the water. I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth.
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