Greek/Mediterranean Yellow Split Pea Soup with High-Phenolic Olive Oil

Name: Greek/Mediterranean Yellow Split Pea Soup with High-Phenolic Olive Oil
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 lbs package (500 g) yellow split peas, dried; 2 large onions, diced; 3 tablespoons PJ Kabos Extra Virgin Olive Oil, for sautéing the onion; 2 celery stalks, chopped; 1 teaspoon salt; 0.25 teaspoon pepper; 1 cup PJ Kabos Extra Virgin Olive Oil, for the end (when the split peas are no longer boiling); boiling water, as needed; 1 lemon; 6 to 8 teaspoons High-Phenolic PJ Kabos Extra Virgin Olive Oil Family Reserve Organic Robust, for drizzling during serving; 4 teaspoon PJ Kabos White or Black Extra Virgin Olive Oil Truffle Oil, optional, for drizzling during serving; celery, fresh leaves; Fresh village bread, pita bread or Tiropita Koulouriou; pepper, sprinkling (optional); 3 to 4 bite-sized chunks feta cheese, in each soup bowl

A traditional Greek yellow split pea soup made with high-phenolic extra virgin olive oil, served with lemon, fresh celery, bread, and optional feta.

servings: 6

Original recipe on oliveoil.com

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getsaucepan.com/r/2d7ca309-c374-448a-b61d-3fa8a4191a22 · Original: https://www.oliveoil.com/https-www-oliveoil-com-6-split-pea-soups-from-around-the-world-visual-recipe-greek-mediterranean-yellow-split-pea-soup-with-high-phenolic-olive-oil/

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