Canada is one of the best quality living countries in the world. The country is located in the north of the United States. Canada also has a lot of tourist spots that you can visit. One of the most popular tourist spots in Canada is the Niagara falls located on the border between tourist attractions in the United States and Canada.
Canada also has a lot of beautiful mountains that you can explore. However, for those of you who are not very accustomed to the cold, you should think again to explore the Snowy Mountains of Canada, as the country is at the northern end of the world.
Today’s split pea soup direction is analogous in spirit. it is a delicious, healthy, rough-textured soup made of AN impossibly list of ingredients. Seriously, simply five! No ham hocks during this version, merely inexperienced split peas and onions roast till tender, partly pureed, seasoned and flaring out with toppings.
Split Pea Soup: Finishing Touches
I like to end every bowl with a generous drizzle of golden vegetable oil, many flecks of lemon rind, and a dusting of smoke-dried paprika to relinquish the soup some smoky depth. If you’ve got scallions or cooked haywire accessible (pictured), great! Toss some on likewise.
Hope you fancy the soup, and for those of you WHO have not tried split peas, this could be the time to relinquish them a go!
Split Pea Soup
- 1 tablespoon extra virgin olive oil
- 2 large onions, chopped
- 1 teaspoon fine-grain sea salt
- 2 cups dried split green peas, picked over and rinsed
- 5 cups water, plus more to finish
- juice of 1 lemon (reserve the zest)
- To finish: a few pinches of smoked paprika, olive oil, toasted almonds, and/or, scallions
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 – there are times I need to add up to 3 1/2 cups extra.
Stir in the lemon juice and taste. If the soup needs more salt (likely), add more a bit at a time until the flavor of the soup really pops.