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
juice of 1/2 lemon (reserve the zest)
a few pinches of smoked paprika
more olive oil to drizzle
Instructions
1. 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.
2. Bring to a boil.
3. Dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente).
4. Using a large cup or mug ladle half of the soup into a bowl and set aside.
5. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot.
6. 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.
7. 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.
8. 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.
400 calories and 24.8 grams
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