Split Pea Soup

3 cups green split peas
2 teaspoons olive oil
2 large chopped onion
2 large chopped carrots
1 leek - rinsed well and chopped
1 small lemon
1 bay leaf
4 cloves garlic - minced
1 teaspoon paprika
salt and pepper to taste
4 cups water
2 cups Vegetable Stock

Rinse peas and sort out irregulars and stones. Cover with water to 2 inches above peas and set aside. Heat 1 teaspoon oil in a large pot. Saute garlic to release aroma. Add onion, carrot, leek, paprika and bay leaf; saute 5 minutes, stirring frequently.

Add water, stock, juice from lemon, salt and pepper to pan. Drain peas and add peas and bring to a boil. Cover, reduce heat to medium-low and simmer at least 1 hour, stirring often. Discard bay leaf. Place half of soup in blender or food processor; process until smooth. Return to pot and stir.

Ladle into bowls and enjoy with crispy bread or cheese and crackers!

I lied earlier when I said the Tom Yum soup was the first I perfected. I forgot that this is actually the first soup I ever made and I made it before ever having tried split pea soup before. That's how I roll. When I made this last night, I added Alder-Smoked salt that I got at the market (the Greenwood Market). It is very strong smelling and adds a great smokey flavor to this soup in place of using ham hocks. This soup freezes really well so I make a lot and enjoy it for months (if it lasts that long).