• 2 tablespoons extra virgin olive oil
• 1 cup finely diced yellow onion
• Sea salt
• 1 cup peeled and finely diced celery
• 3 small carrots, peeled and finely diced
• ¼ teaspoon dried thyme
• Freshly ground black pepper
• 2 cloves garlic, minced
• 2 cups dried green split peas, rinsed well
• 8 cups vegetable broth, homemade or store-bought
• 2 teaspoons freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
• Chive olive oil (optional)

DIRECTIONS:

Heat the olive oil in a soup pot over medium heat. Add the onion and a pinch of salt and sauté until golden, about 8 minutes. Add the carrot, celery, thyme, ¼ teaspoon of salt, and 1/8 teaspoon pepper and sauté for about 8 minutes. Stir in the garlic and split peas, then pour in ½ cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Cook until the liquid is reduced by half.  Add the remaining 7 ½ cups of broth.  Increase the heat to high and bring just to a boil. Decrease the heat to low and simmer until the split peas are tender, about 40 minutes.

Ladle 2 cups of the soup into a blender and process until velvety smooth. Stir the blended mixture back in the soup and cook just until heated through. Stir in the lemon juice, ¼ teaspoon of salt, and a few grinds of pepper. Taste the soup; you may want to add a spritz of lemon juice and a pinch of salt to taste. Serve garnished with the parsley and Chive oil.

Variation:  For a smoky flavor, add ¼ teaspoon of smoked paprika or 2 dried chipotle chilies, rehydrated and minced, when sautéing the onion.

Prep time: 15 minutes

Cook time: 1 hour

Storage:  Store in an airtight container in the refrigerator for up to 3 days.

Per Serving:  Calories: 245, total fat: 4 g (1 g saturated, 3 g monounsaturated); Carbohydrates: 40 g; Protein: 13 g; Fiber 15g; Sodium 289 mg