I have loved split pea soup since I was a little girl. It’s pleasantly warming and comforting, perfect for cold winter days. Rather than the same old ham bone or bacon to flavor the soup, in this recipe I have attempted to keep the sodium and fat content low and opt for full-flavored spices. Madras curry powder is a spice you can find in the asian section of the grocery store, or in an asian or indian grocery store. Smoked paprika has only fairly recently made its way into the spice aisle of grocery stores, so you may or may not find it at your local grocery. If you have trouble finding either spice, you can always order them (and a bunch of other fun spices) at http://www.mingspantry.com/rolcurpow2oz.html and http://www.thespicehouse.com/.

2 T olive oil

1 large onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves of garlic, minced

4 c vegetable broth

2 c water

1 ½ lbs dried split peas, rinsed, picked through, and soaked for a minimum of 4 hours

1 herb bouquet**

Salt and pepper

2 t smoked paprika

2 t madras curry powder

1 lemon, juiced and zested

Pinches of smoked paprika

**herb bouquet – 3 cloves garlic, peeled, 4-6 allspice berries, 2 bay leaves, 1 sprig thyme, 6-8 sprigs parsley, tied in cheesecloth. (this idea was adapted from Elise at http://www.elise.com/recipes/, who adapted it from Julia Child’s “The Way To Cook.” Which is a great book, by the way. Thanks Elise!)

Heat a large stockpot to medium-high heat. Add olive oil, and swirl to coat. Add onions, celery, carrots, and garlic, and sauté until vegetables are soft and onions begin to look translucent, 4-5 minutes. Add the vegetable broth, water, peas, and the herb bouquet. (the liquid should just cover the peas. If more liquid is needed, add more water.) Bring to a boil and reduce heat, cover, and let simmer for 1 ½ hours, stirring occasionally and skimming scum off of the top.

Discard herb bouquet, and puree soup until desired consistency. Add salt and pepper, smoked paprika, and curry powder. Add lemon juice and stir. Taste and adjust salt as necessary. Serve in bowls with pinches of smoked paprika and lemon zest sprinkled on top.