Split Pea Soup from Macedonia: The Cookbook by Katerina Nitsou
This soup is so simple and satisfying. It was one of my father’s few go-to recipes. Cinnamon may seem like an unusual addition, but in Macedonian cooking, it is used in both sweet and savory dishes.
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Ingredients
- 2 cups (400 g) dried yellow split peas
- 2 teaspoons extra-virgin olive oil, plus extra for drizzling
- 1 medium yellow onion, finely diced
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 4 cups (1 liter) low-sodium chicken stock
- Cinnamon, for garnish
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