A thick and hearty split pea soup without ham? I was skeptical at first, but this soup turned out hearty and flavorful. The beauty of this recipe is that only half of the soup is pureed. It’s not a pea smoothie, and it’s not a big, thick pea stew.
Split Pea Soup
- 1 Tablespoon extra virgin olive oil, plus more for drizzling
- 2 Large yellow onions, chopped
- 1/2 Teaspoon fine-grain sea salt
- 2 Cups dried split green peas, rinsed
- juice and zest of 1/2 Lemon, divided
- 2-3 Pinches smoked paprika
1. In a large stockpot over medium-high heat, cook onions in oil until soft. Season with salt Stir in peas, add 5 cups water, and turn the heat down to low. Simmer until the peas are soft, about 20 minutes. Remove from heat. Add half of the soup to a food processor or blend and puree until smooth. Pour back into the remaining soup and stir. If the soup is too thick, thin with a little water. Add lemon juice, a little at a time, to taste. Season with salt to taste.
2. Transfer to serving bowls. Garnish with paprika and lemon zest to taste, and drizzle a little olive oil over the soup. Serve at once.
Recipe Credit: 101 Cookbooks.