Yellow Split Pea Soup
(Zuppa di Piselli Gialli)
Ingredients:
2 cups dried split yellow peas, picked over and rinsed
6 cups water
1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt
3 cups water
One 7-ounce container of yogurt
1/2 cup shredded unpeeled cucumber
1 clove garlic, mashed and minced
Scant 1/4 cup fresh mint, chopped
Big pinch of salt
Chopped olives
More olive oil to drizzle
Directions:
Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender.
Drain, salt to taste and set aside.
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 cooked split peas and stock/water.
Bring to a simmer and let cook for a few minutes.
Remove from the heat.
Using a large cup 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
In the meantime make the yogurt topping by mixing together the yogurt, cucumber, garlic, mint, and salt. Set aside.
Ladle soup into bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint, and a sprinkling of black olives. Serves 3-4.