I really liked this split pea soup. However, I forgot to write down how I made it, but I think I figured it out. Yay! What was hard is that I know I barely used any ingredients, so I was trying to figure out what I used. The lemon juice gave it an incredibly refreshing note, so please do not exclude.
½ LB dry split peas, rehydrated
Chicken broth to cover peas
Half a lemon
1 small onion diced
Olive oil to cook with
1 bay leaf
Heat up olive oil in a pot and sauté the onions till see-thru. Add in chicken broth, peas and bay leaf. Bring to a boil and then simmer for 30 minutes. In batches, blend the mixture in a blender until smooth with the juice of half a lemon. You can squeeze all the juice into one batch since it will be combined with the other batches again. Somewhere along the line I learned that with hot mixtures, you are suppose to take the cap off the blender and cover it with a towel with your hand on it and then blend. This is so the cap doesn’t pop off from the steam. Better to be safe than sorry right?
Put the mixture into the pot again and simmer for 10 minutes to marry everything.
So. Freaking. Good.