Greek Yellow Split Pea Soup with Red Onion and Lemon
Source: Joyce Goldstein, from Cooking with Les Dames D’Escoffier (Sasquatch Books, 2008).
2 teaspoons ground cumin
6 tablespoons extra-virgin olive oil, divided
2 cups coarsely diced onion
One 16 ounce bag (2 ¼ cups yellow split peas, sorted for debris and rinsed
6 cups chicken or vegetable broth
1 to 2 lemons, zested for 1 teaspoon grated zest and squeezed for 2 tablespoons juice
¾ teaspoon salt plus additional as needed
2 teaspoons freshly ground black pepper plus additional as needed
3 tablespoons finely chopped red onion
- Start by toasting the cumin to give it a richer, rounder flavor. Place a small skillet over moderate heat and when hot, add the cumin. Stir about a minute or until the spice gives off a roasty aroma. Immediately remove from heat and reserve.
- Warm 3 tablespoons of the oil in a large heavy saucepan over medium heat. Add the onion and cook until tender and translucent, about 8 minutes. Add the cumin and stir for a few minutes. Add the split peas and broth and simmer, stirring occasionally, until the peas are falling apart, about an hour. Puree the pea mixture in a blender or food processor, or use an immersion blender. Thin it with water or broth if too thick. Season with the lemon zest and juice, salt, and pepper.
- To serve, ladle into bowls. Top with the red onion, pepper, and oil.