Split Pea Soup

• 2 cups (400 g) dried yellow split peas
• 2 teaspoons extra-virgin olive oil

Rinse the split peas and discard any that are discolored.

In a large stockpot, heat the olive oil over medium-high heat. Add the onion and sauté until tender, 3 to 4 minutes. Reduce the heat to medium. Add the split peas, paprika, and salt, and stir to coat.

Pour in the chicken stock and 4 cups (1 liter) of water. Cover and simmer gently for 1½ to 2 hours until the peas are soft