I first tried this soup back in February when I saw it on 101 Cookbooks. I wasn't sure though if the rest of the family was going to like it. Lucky for me they did. It's become one of our cold weather staples and we usually have it about 1 every week or so. Over that time I have made just a few small changes like adding garlic and some chicken stock, otherwise this soup is delicious just the way it is!
If you like you can buy or make a nice crusty loaf of bread to add to this hearty, cold weather meal!!!
Vegetarian Split Pea Soup (Heidi of 101 Cookbooks)
1 tablespoon extra virgin olive oil
2 large onions, chopped (I added 3 cloves of garlic as well)
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
5 cups water (I substitute3 cup of the water with homemade chicken stock)
juice of 1/2 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.