You will need:
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 teaspoon salt
- 1 cup split peas
- 3 cups water
- 1 1/2 teaspoons rice wine vinegar (or fresh lemon juice)
- 2 teaspoons very good quality olive oil
- smoked paprika and thyme for garnish
Heat the olive oil in a saucepan over medium heat. Add the onions and sautee for about 5 minutes, until they are just turning translucent.
Add the salt, the peas, and the water, and bring to a boil. Cook, covered, for 20 minutes, until the peas are soft but not mushy.
Let the soup cool slightly, then transfer half of it to a food processor or a blender and blend until smooth.
Return to the pot, reheat to desired temperature, and stir in the vinegar or lemon juice.
Taste for salt, then ladle into bowls. Garnish with the olive oil, paprika, thyme, and a grind or two of pepper.