Split Pea Soup

Categories: Food | Soup
    • Has been eaten since antiquity
    • Greeks and Romans were cultivating the legume in 500 BC
    • Pea soup is pureed while split pea is thinner with visible peas
    • Second week of November National Split Pea Soup Week
    • Cooking time: 40 minutes

  • Split pea soup is traditionally made from dried peas and is greenish-yellow in color. A common dish in Germany, the soup can be vegetarian or also contain meat such as bacon, ham, or sausage.

  • Ingredients

    1. 1 tablespoon extra virgin olive oil
    2. 2 large onions, chopped
    3. 1/2 teaspoon fine-grain sea salt
    4. 2 cups dried split green peas, picked over and rinsed
    5. 5 cups water
    6. Juice of 1/2 lemon (reserve the zest)
    7. Smoked paprika
    8. Extra olive oil for drizzling

  • Directions

    Take a large pot and add olive oil over medium heat. Cook the onions with salt for a about two minutes. Add the split peas and water and bring to a boil. Once boiling bring down the heat and simmer for twenty minutes. Take a large ladle and remove about a cup of the soup and set aside in a bowl. Using a blender, puree the soup remaining in the pot until its smooth. Stir the reserved soup into the puree to add the chunks and stir in lemon juice for taste. Serve soup and drizzle with olive oil and paprika. -Recipe from 101Cookbooks.com

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