Creamy White Pea & Lemon Soup

1. 1
   prep

   Soak the white peas overnight.

   Place dried white peas in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before using.

   TIPSoaking softens the peas and cuts down cooking time significantly.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat 2 tablespoons olive oil in a large pot over medium heat.

   2.Add chopped onion and cook until soft and translucent, about 5 minutes.

   3.Add minced garlic and cook until fragrant, about 1 minute.
3. 3
   boil · ~40 min

   Cook the peas and vegetables.

   1.Add diced carrot and celery to the pot and stir for 2 minutes.

   2.Add drained white peas and 4 cups of water.

   3.Bring to a boil, then reduce heat to low.

   4.Cover and simmer until peas are very tender, about 35 to 40 minutes.

   TIPThe peas should mash easily against the side of the pot when done.
4. 4
   mix · ~2 min

   Blend until silky smooth.

   Remove pot from heat. Add salt and black pepper. Use an immersion blender to purée the soup directly in the pot until completely smooth and creamy. If using a countertop blender, work in batches and vent the lid to release steam.

   TIPFor an extra-silky texture, pass the blended soup through a fine-mesh strainer.
5. 5
   simmer · ~3 min

   Finish with lemon and adjust consistency.

   Return pot to low heat. Stir in the lemon juice. If the soup is too thick, add a splash of water until it reaches your desired consistency. Warm through for 2 to 3 minutes—do not let it boil after adding lemon.

6. 6
   garnish

   Ladle into bowls and garnish.

   Divide soup among four bowls. Drizzle each with a little olive oil, scatter chopped parsley on top, and finish with an extra crack of black pepper if you like.

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