1 Tbsp extra virgin olive oil

2 large onions, chopped

½ tsp fine-grain sea salt

2 cups dried split green peas, picked over and rinsed

5 cups water

Juice of ½ lemon (reserve the zest)

A few pinches of smoked paprika

More 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.

Variations: Add a couple of handfuls of broccoli trees or spinach before doing the puree. You can use a vegetable stock in place of the water.

Serves: 4-6

(Recipe retrieved from www.101cookbooks.com)

Click here to purchase