I used to love pea and ham soup when I was a kid and still crave its creamy goodness. This vegetarian version has lemon juice and the smokey paprika. This recipe makes approximately 4 servings.
1 tablespoon of extra virgin olive oil
1 large onion, chopped
1/2 teaspoon of fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
5 cups vegetable stock or water (or a combo of both)
1/2 a lemon, the juice and the zest
1 teaspoon of smoked paprika
Topping ideas: chopped/crushed walnuts (optional), olive oil, more smoked paprika
1. Make sure you rinse the green split peas properly and remove any ‘floaty bits’ like dirt or dried pea shells. I rinsed my peas about five times, each time and let them soak in water for a few minutes before one final rinse.
2. Add olive oil to a big pot over med-high heat.
3. Stir in onion and salt and cook until the onion softens.
4. Add the split peas and water.
5. Bring to a boil, turn down the heat and simmer for 20 minutes. You want the peas to cook through but still be a touch ‘al dente’.
6. Using a large cup or mug, ladle half of the soup into a bowl and set aside.
7. Using a hand blender (or regular blender), puree the soup that is still remaining in the pot.
8. Stir the reserved (still chunky) soup back into the puree – this will add texture to your soup. If you need to thin the soup out with more water (or stock) do so a bit at a time.
9. Stir in the lemon juice and smoked paprika. Taste. If the soup needs more salt, lemon or paprika add more a bit at a time to give your soup some ‘zing’.
10. Ladle into bowls or cups.
11. Serve with your favourite toppings.
SOURCE: 101 Cookbooks