VeggieBoards banner

1 - 1 of 1 Posts

3 Posts
Discussion Starter · #1 ·
<a href="" target="_blank"></a><br><br>
So easy, so cheap and so tasty!<br><br>
1 tablespoon extra virgin olive oil<br>
2 large onions, chopped<br>
1/2 teaspoon fine-grain sea salt<br>
2 cups dried split green peas, picked over and rinsed<br>
5 cups water<br>
juice of 1/2 lemon (reserve the zest)<br><br>
a few pinches of smoked paprika<br>
more olive oil to drizzle<br><br>
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.<br><br>
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.
1 - 1 of 1 Posts