serves 8
Taking a cue from the combination of yellow split pea puree and cured pork that is part of the old food traditions of Santorini and other Cyclades islands, I was inspired to make this chic but simple and inexpensive soup. You can switch out the pork for two grilled or sautéed portobello mushrooms, cut into slivers, to make it totally vegan or vegetarian, and you can spruce it up with a drizzle of truffle oil to give it a festive note.
3 tablespoons extra-virgin Greek olive oil, plus more if needed
1 large onion, finely chopped
1 pound (450 g) dried yellow split peas, preferably from Santorini, picked over for debris and rinsed
2 quarts (2 L) water or chicken broth, or a combination, plus more if needed
2 bay leaves
2 or 3 fresh thyme sprigs
Salt and freshly ground black pepper
Juice of ½ lemon, strained
Truffle oil, for garnish (optional)
Fresh thyme sprigs, fresh chives, and/or crushed pink peppercorns, for garnish
4 ounces (115 g) cured Greek pork or other cured pork, such as smoked bacon or pancetta, cooked and finely chopped or crumbled
In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the split peas and stir well to coat with the oil. Add the water or broth, raise the heat to high, and bring to a boil. Reduce the heat to maintain a simmer and add the bay leaves and thyme. Season with salt and black pepper. Simmer until the lentils are tender, 50 minutes to 1 hour, skimming off any foam from the surface as the soup simmers.
Remove the bay leaves and thyme sprigs. Carefully transfer the soup in batches to the bowl of a food processor and process until smooth, or puree the soup in the pot using an immersion blender until smooth. Taste and adjust the seasoning with salt and black pepper if needed. Stir in the lemon juice. Dilute the soup with additional water or broth, if necessary, and gently reheat.
To serve, ladle the soup into individual bowls and garnish each with a few drops of olive oil or truffle oil, fresh thyme sprigs, fresh chives, and/or crushed pink peppercorns, and a few pieces of the cured pork.