Ingredients

• 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

Directions

1. 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). 
2. 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.
3. 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.