Springtime Split Pea Soup

 

 

 Split Pea Soup With Egg

Serves 4
2 cups green split peas
6 cups vegetable broth
2 yellow onions, chopped
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1 tsp paprika
1/2 tsp cumin
1/4–1/2 tsp cayenne pepper
2 large carrots, chopped
4 eggs, hard boiled and roughly chopped
1. Heat the olive oil over medium/low heat in a large saucepot. Add the onions and cook on low for about 20 minutes, or until the onions have started to turn a golden brown color—just be careful not to burn them! Your goal is to caramelize the onions for maximum flavor. Be patient; it can take a while.
2. Once the onions have turned golden, add the split peas, carrots, broth, and spices, and bring to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the peas and carrots are tender.
3. Carefully pour soup into a food processor or blender and whirl on high for a few seconds so everything is smooth and pureed. Pour soup back into the saucepot, season with more salt if needed, and ladle into 4 bowls, topping each bowl with a handful of chopped egg.