Give the cookies a rest...

If you are over-stuffed with cookie exchange parties and good 'ole Yankee swaps, this soup is for you!

This soup is light, tasty and alongside a garden salad and a good loaf of fresh crusty bread (dipped in olive oil) it makes a perfect, well-balanced meal. I hope you and your family enjoy this as much as we do!

Pea Soup

serves 4-6

1 tablespoon extra virgin olive oil

2 large onions, chopped

1/4 teaspoon fine-grain sea salt

2 cups dried split green peas, picked over and rinsed

5 cups broth

juice of 1/2 lemon (reserve the zest)

a few pinches of smoked paprika

more olive oil to drizzle

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.