RR's Greek Split Pea Soup with Lemon and Flatbread Chips

This one had me at every word (plus I saw her demonstrate it today on the Food Network).
(serves 4-6)

Soup:
2 T. EVOO, plus some for drizzling
1 sweet* onion, chopped
4 cloves garlic, finely chopped
Kosher* salt and freshly ground pepper
6-8 cups chicken or veg. stock, or a combo. of both (she used a combo.)
2 cups green split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf* parsley leaves, chopped
1 lemon, juiced

Flatbread Chips:
Naan, Pita, or flatbread
EVOO spray
Kosher* salt
Dried oregano

Garnishes:
Crumbled feta cheese
Cumin
Smoked* paprika

Preheat the oven to 350. For the Soup: heat the oil in a soup pot over med. heat. Add the onions and garlic. Season with S&P and cook until tender, 8-10 mins. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until peas are just tender, 20 mins. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the S&P. Serve hot or cool for a make-ahead meal. You can also freeze portions.

For the Flatbread: Cut into triangles with a pizza cutter. Arrange on a wire rack over a baking sheet. Spray with the olive oil on both sides and season with salt and oregano. Roast in the oven til toasted and crisp. Serve immediately with the soup, or store at room temp. in an airtight container.

Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO, and the flatbread chips.

"A positive mind leads to an energetic, enthusiastic life"

Have FUN today!!

Love,

MM