Easy Vegetarian Split Pea Soup
by Kristy Small
serves: 4
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Recipe from 101cookbooks.com |
Ingredients: |
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1 TBSP |
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Extra Virgin Olive Oil |
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2 |
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Large Onions, chopped |
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1/2 tsp |
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fine grain sea salt |
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2 Cups |
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dried split peas, picked and rinsed |
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5 Cups |
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water or vegetable broth |
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juice of 1/2 lemon |
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smoked paprika to taste |
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olive oil to drizzle |
Directions: |
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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.
Recipe from http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html
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